White Bean Pâté Recipes

WHITE BEAN PâTé

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.

WHITE BEAN PATE

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.

WHITE BEAN PATE

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.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

WHITE BEAN DIP WITH PITA CHIPS

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.

WHITE BEAN PATE WITH TOMATO RELISH

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.

WHITE BEAN & PORK PATE

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.

WHITE BEAN PâTé

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.