WHITE BEAN PâTé
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
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
QUICK WHITE BEAN SPREAD (VEGAN PâTé)
Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!
Provided by HurryTheFoodUp
Categories Appetizers Sides
Time 10m
Number Of Ingredients 12
Steps:
- Roughly chop the onion and garlic.
- Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
- Drain and rinse the beans and place them in the bowl.
- Juice the lemon.
- Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.
Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g
WHITE BEAN PATE
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
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 DIP WITH PITA CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
BLACK BEAN PâTé
I prefer to cook my own black beans for this pâté. With white and red beans, the difference between canned and home-cooked isn't significant enough to matter in the pâté. It does matter with the black beans, though. This tastes like a very light version of refried beans.
Provided by Martha Rose Shulman
Categories appetizer
Time 20m
Yield Serves 8 to 10
Number Of Ingredients 10
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. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic, the cumin and the chili powder. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the cilantro. 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, and turn on the machine. Add the remaining 2 tablespoons of olive oil, and 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 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 127, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 0 grams, TransFat 0 grams
WHITE BEAN PâTé
Make and share this White Bean Pâté recipe from Food.com.
Provided by Julie Bs Hive
Categories Beans
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a wide frying pan, combine onion, garlic, and 1/4 cup of the broth.
- Cook over medium-high heat, stirring often, until liquid evaporates and onion begins to brown.
- To deglaze, add vinegar to pan and stir to loosen the browned bits.
- Continue to cook, stirring occasionally, until mixture begins to brown again.
- Repeat 1 or 2 more times using 2 more tablespoons broth each time; vegetables should be deeply browned.
- Add beans to onion mixture and mash coarsely with a spoon.
- If necessary, add a little more broth to give the beans a mashed potato consistency.
- Season with S&P to taste.
- Serve Pâté warm or cool with vegetables dippers.
- Makes about 1 1/2 cups.
Nutrition Facts : Calories 407, Fat 1.6, SaturatedFat 0.4, Cholesterol 0.8, Sodium 287.8, Carbohydrate 78, Fiber 15.2, Sugar 5.4, Protein 22.8
WHITE BEAN PATE WITH TOMATO RELISH
Make and share this White Bean Pate with Tomato Relish recipe from Food.com.
Provided by Mary Hallen
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Stir ingredients for tomato relish together.
- Season with pepper, stir occasionally.
- In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
- Whirl til smooth.
- Spoon bean pate into serving crock, or serve pate on toasts with relish.
Nutrition Facts : Calories 76.5, Fat 1.1, SaturatedFat 0.2, Sodium 109.2, Carbohydrate 13.2, Fiber 2.9, Sugar 1.4, Protein 4.1
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