White Bean Pork Pate Recipes

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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.

CRETON - CANADIAN PORK PATE



Creton - Canadian Pork Pate image

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton

Provided by Chef Roger too

Categories     Spreads

Time 3h10m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 14

1 lb ground pork
1/2 lb sage breakfast pork sausage
1 medium onion, finely chopped
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1 bay leaf
1/4 cup breadcrumbs
1 cup water
1 cup whole milk
1 -2 tablespoon red wine, I use a merlot (optional)

Steps:

  • Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
  • Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.

Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3

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 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

SWEET-BAKED WHITE BEANS WITH PORK



Sweet-Baked White Beans with Pork image

Provided by Food Network

Categories     side-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 19

2 1/4 cups small white or cannellini beans, picked over and soaked overnight
2 teaspoons dry mustard
1/4 cup cider vinegar
1 tablespoon grated fresh ginger
1/2 cup dark brown sugar, firmly packed
1 yellow onion, diced
3 cups chicken stock
4 ounces salt pork, in one piece
2 large unsmoked pork hocks
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 small red onion, very finely diced
1/2 small bunch flat-leafed parsley, leaves only, coarsely chopped
2 plum tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon soy sauce

Steps:

  • Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.
  • Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

WHITE BEANS WITH PORK AND CROUTONS



White Beans with Pork and Croutons image

Is it a soup? Is it a stew? Is it a side dish? It doesn't really matter how you categorize this recipe, it's so hearty and delicious that it can be enjoyed any way you like.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons salted butter
2 tablespoons olive oil
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons minced fresh oregano, plus more for garnish
2 teaspoons minced fresh thyme
4 cloves garlic, minced
1 onion, diced
Kosher salt and freshly ground black pepper
1/2 cup white wine, optional
4 cups low-sodium pork stock (see Cook's Note)
Two 15-ounce cans white beans, drained and rinsed
2 cups shredded hearty greens, such as kale or collards
2 cups shredded Perfect Paprika Pork Shoulder, recipe follows
1 cup grated white Cheddar
1 small loaf sourdough, torn into 1- to 2-inch chunks
3 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
6 to 7 pounds bone-in pork shoulder
3 tablespoons olive oil
10 cloves garlic
1 onion, sliced
6 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 cup white wine
4 cups chicken broth
1 to 2 canned chipotles, chopped, plus 2 tablespoons adobo sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • For the white beans with pork: Heat the butter and oil in a large pot over medium heat. Add the carrots, celery, oregano, thyme, garlic and onion and season with a good pinch of salt and pepper. Cook until the vegetables soften and the flavors develop, 4 to 5 minutes. Deglaze with the white wine, if using, allowing the liquid to reduce for a minute or so. Add the stock, beans, greens and Perfect Paprika Pork Shoulder. Bring to a boil and cook until the greens are tender, about 10 minutes.
  • For the croutons: Meanwhile, toss the torn bread with the melted butter on a sheet pan. Season with salt and pepper. Toast in the oven until golden and crisp, 7 to 8 minutes.
  • Serve the beans and pork in bowls garnished with the torn croutons, grated white Cheddar and fresh oregano.
  • Preheat the oven to 300 degrees F.
  • Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
  • Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
  • Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
  • Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
  • Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you'd like, using the stock to keep the pork from drying out.

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