White Bean Pate Recipes

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WHITE BEAN PâTé



White Bean Pâté image

White bean pâté has been a signature dish of mine for decades. I've fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer

Time 1h15m

Yield Serves 8 to 10

Number Of Ingredients 11

1 can white beans, rinsed, or 1 2/3 cups cooked white beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
3 garlic cloves, minced
2 eggs
2 tablespoons lemon juice
1/4 cup finely chopped parsley
1 teaspoon chopped fresh sage
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 and carrot. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the parsley and sage. 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 the remaining 2 tablespoons of olive oil. Process until smooth. Add the onion 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 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 134, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 1 gram, TransFat 0 grams

WHITE BEAN PATE



White Bean Pate image

A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.

Provided by LoveNRoquette

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h35m

Yield 8

Number Of Ingredients 14

½ teaspoon butter, or as needed
1 tablespoon olive oil
¼ teaspoon ground white pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 shallot, minced
2 cups cannellini (white kidney) beans, rinsed and drained
¼ teaspoon tomato paste
2 tablespoons dry sherry
1 teaspoon soy sauce
1 tablespoon melted butter
salt to taste
2 tablespoons chopped fresh parsley, or as desired
1 pinch paprika, or as desired

Steps:

  • Lightly grease a serving bowl with butter.
  • Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
  • Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
  • Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
  • Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
  • Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
  • Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

Nutrition Facts : Calories 89.9 calories, Carbohydrate 11 g, Cholesterol 4.5 mg, Fat 3.7 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 209.6 mg, Sugar 0.3 g

WHITE BEAN PATE



White Bean Pate image

Make and share this White Bean Pate recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, minced
1 (16 ounce) can white beans, drained and rinsed (great Northern or cannellini)
1/2 lemon, juice of
1/4 cup snipped parsley
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon ground cumin
fresh ground pepper
salt (if needed)

Steps:

  • Let the oil get heated in a skillet; add onion and garlic; saute, covered, for about 7 minutes or until golder; stir occasionally.
  • Add the onion-garlic mixture and the remaining ingredients to the container of a food processor.
  • Process until smooth; adjust seasoning to taste; transfer to a crock and pat it inches.

WHITE BEAN & PORK PATE



White Bean & Pork Pate image

Creamy textured white beans blended with bits of seasoned pork make this a savory pate. Serve it as a hearty first course to spread on crusty bread or to scoop upon crisp vegetables. The recipe was taken from "Sunset Magazine". Preparation time is the time it takes to slice carrot, celery, and onion.

Provided by James Craig

Categories     Spreads

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 medium carrot
1 stalk celery
1 medium onion
1/2 cup small white beans, rinsed
1 bay leaf
2 cups water
8 ounces pork shoulder chops (about)
1/2 teaspoon thyme leaves
1/4 cup dry white wine
salt and pepper
cornichons (sour French pickles) or tiny dill pickle
crusty sliced bread or toast

Steps:

  • Cut carrot, celery stalk, and onion into chunks.
  • Combine in a 3 or 4 quart pan with the beans, bay leaf, water, pork, and thyme.
  • Bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.
  • Lift out pork and set aside.
  • Add wine to beans and boil; uncovered until liquid evaporates, stir often.
  • Remove meat from bone.
  • Coarsely chop meat.
  • Whirl beans and vegetables in a food processor or blender until very smooth.
  • Combine beans and pork; season with salt and pepper.
  • Serve or cover and chill up to 4 days.
  • Present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.
  • Serve with pickles and bread.

Nutrition Facts : Calories 162.9, Fat 8.3, SaturatedFat 2.9, Cholesterol 32.2, Sodium 48.8, Carbohydrate 9.7, Fiber 2, Sugar 1.8, Protein 10.1

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