Red Bean And Pepper Pâté Recipes

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RED BEAN AND PEPPER PâTé



Red Bean and Pepper Pâté image

Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h15m

Yield Serves 8 to 10

Number Of Ingredients 13

1 can red beans, rinsed, or 1 2/3 cups cooked red beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1 cup finely diced red pepper
1 serrano chili, minced
3 garlic cloves, minced
1/2 pound grated tomatoes or 1/2 14-ounce can chopped tomatoes with juice
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne (to taste)
2 eggs
2 tablespoons lemon juice
Salt to taste about 3/4 teaspoon
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
  • Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion, red pepper and serrano chili. Cook, stirring, until tender, about five minutes. Add 2 of the garlic cloves. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes. Remove from the heat.
  • Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil. Process until smooth. Add the tomato-onion-pepper mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
  • Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN & ROASTED RED PEPPER VEGGIE BURGERS RECIPE BY TASTY



Black Bean & Roasted Red Pepper Veggie Burgers Recipe by Tasty image

Here's what you need: black beans, jarred roasted red pepper, garlic, cayenne pepper, cumin, salt, cornmeal

Provided by Melissa Boyajian

Categories     Dinner

Yield 5 servings

Number Of Ingredients 7

15 oz black beans, 1 can, drained and rinsed
½ cup jarred roasted red pepper, finely chopped
1 clove garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon cumin
½ teaspoon salt
¼ cup cornmeal

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a large bowl, microwave black beans for 1 minute, or until softened.
  • Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
  • Add cornmeal and mix until thoroughly combined.
  • Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
  • Bake for 30 minutes, or until firm and browned, flipping over halfway through.
  • Serve burgers with your favorite fixins.
  • Enjoy!

Nutrition Facts : Calories 108 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 6 grams, Protein 5 grams, Sugar 1 gram

RED-LENTIL AND RED-PEPPER PâTé



Red-Lentil and Red-Pepper Pâté image

Categories     Food Processor     Garlic     Onion     Cocktail Party     Vegetarian     Cream Cheese     Spice     Lentil     Bell Pepper     Healthy     Gourmet

Yield Makes 12 servings

Number Of Ingredients 26

For pâté
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup thinly sliced onions (2 medium)
3 large garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon paprika (not hot)
1 teaspoon smoked paprika (sweet or hot)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 cup dry white wine
1 1/2 cups red lentils (10 ounces), picked over and rinsed
2 cups water
1 tablespoon agar flakes
1 teaspoon balsamic vinegar
8 ounces cream cheese, softened
3/4 cup chopped bottled roasted red peppers (6 ounces), patted dry
For topping
1 tablespoon extra-virgin olive oil
1/4 cup chopped bottled roasted red and/or yellow peppers (2 ounces), patted dry
1 teaspoon balsamic vinegar
1 teaspoon finely chopped fresh oregano or marjoram
Accompaniment: lightly toasted baguette slices
Special Equipment
a 1-quart rectangular ceramic terrine; parchment paper

Steps:

  • Make pâté:
  • pâté Lightly oil terrine, then line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
  • Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides, then cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
  • Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
  • Add spice mixture to onion mixture in saucepan and cook, stirring constantly, until very fragrant, about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
  • Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and pure until smooth.
  • Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve. Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
  • Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
  • Make topping:
  • Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
  • Serve pâté topped with pepper mixture.

ROASTED RED PEPPER GREEN BEANS



Roasted Red Pepper Green Beans image

This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients-so easy! -Becky Ellis, Roanoke, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 6

2 pounds fresh green beans, trimmed
1 tablespoon butter
1/2 cup pine nuts
Dash salt
1 package (5.2 ounces) shallot-chive spreadable cheese
1 jar (8 ounces) roasted sweet red peppers, drained and chopped

Steps:

  • In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 341mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

RED LENTIL AND RED PEPPER PATE



Red Lentil and Red Pepper Pate image

Make and share this Red Lentil and Red Pepper Pate recipe from Food.com.

Provided by WeBees

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 21

3/8 cup unsalted butter, softened
1 cup thinly sliced onion (2 medium)
3 large garlic cloves, chopped
1 bay leaf
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon paprika (not hot)
1 teaspoon smoked paprika (sweet or hot)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 cup dry white wine
1 1/2 cups red lentils, picked over and rinsed (10 oz)
2 cups water
1 tablespoon agar-agar flakes
1 teaspoon balsamic vinegar
8 ounces cream cheese, softened
3/4 cup chopped bottled roasted red pepper, patted dry
1 tablespoon extra virgin olive oil
1/4 cup chopped roasted red pepper, patted dry
1 teaspoon balsamic vinegar
1 teaspoon finely chopped fresh oregano or 1 teaspoon marjoram

Steps:

  • Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
  • Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
  • Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
  • Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
  • about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
  • continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
  • Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.
  • Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
  • Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
  • Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
  • Make topping:.
  • Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
  • Serve pâté topped with pepper mixture and slices of baguette.
  • Notes:.
  • • Pâté, without topping, can be chilled in terrine up to 2 days.
  • • Topping can be made 1 day ahead and.
  • chilled, covered.

Nutrition Facts : Calories 237.4, Fat 14.2, SaturatedFat 8.1, Cholesterol 36, Sodium 463, Carbohydrate 17.8, Fiber 3.3, Sugar 0.9, Protein 7.9

WHITE BEAN AND ROASTED RED-PEPPER SPREAD



White Bean and Roasted Red-Pepper Spread image

Serve this spread on our Yogurt-Nut Oat Bread or toasted pita.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 large red bell pepper, stem, seeds, and ribs removed
1 can (15 1/2 ounces) small white beans, rinsed and drained
1/4 teaspoon ground ginger
Pinch of chili powder
1 teaspoon red-wine or balsamic vinegar
Coarse salt and freshly ground black pepper

Steps:

  • Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
  • In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

VEGAN RED PEPPER & BEAN TIKKA MASALA



Vegan red pepper & bean tikka masala image

Knock up a speedy meat-free supper in 30 minutes with this vegan bean and pepper tikka masala. It's low in fat, full of nutrients and packed with flavour

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

1 tbsp vegetable oil
1 onion , chopped
2 red peppers , deseeded and cut into strips
1 garlic clove , crushed
thumb-sized piece of ginger , grated
1 red chilli , finely chopped
½ tbsp garam masala
½ tbsp curry powder
1 tbsp tomato purée
415g can baked beans
½ lemon , juiced
rice and coriander, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat, add the onion and red peppers with a pinch of salt and fry until softened, around 5 mins. Tip in the garlic, ginger and red chilli along with the spices and fry for a couple of mins longer.
  • Spoon in the tomato purée, stir, then tip in the baked beans along with 100ml water. Bubble for 5 mins, then squeeze in the lemon juice. Serve with the rice and scatter over the coriander leaves.

Nutrition Facts : Calories 332 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 16 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium

WHITE BEAN AND ROASTED RED PEPPER DIP



White Bean and Roasted Red Pepper Dip image

Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!

Provided by Ashly1021

Categories     Beans

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini, beans-drained and rinsed
1/2 cup chopped roasted red pepper (if canned make sure to pat them dry)
1/2 teaspoon coarse salt
1/4 cup chopped fresh basil (can replace with 3/4 tsp cumin for a different variation)
1/4 teaspoon paprika (i used smoked for a little added zing)
2 garlic cloves
1/2 teaspoon red pepper flakes (can use less if not a big fan of spicy)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar

Steps:

  • Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
  • Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!

CANNELLINI BEANS AND RED PEPPERS WITH SAGE



Cannellini Beans and Red Peppers with Sage image

Categories     Bean     Side     Sauté     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Bell Pepper     Healthy     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, chopped
1 1/2 tablespoons minced fresh sage leaves
1 garlic clove, minced
a 19-ounce can cannellini beans, rinsed and drained
1 celery rib, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon red wine vinegar

Steps:

  • In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

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