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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead. Ingredients:
1/2 teaspoon butter, or as needed |
1 tablespoon olive oil |
1/4 teaspoon ground white pepper |
1/2 teaspoon smoked paprika |
1/8 teaspoon cayenne pepper |
1 shallot, minced |
2 cups cannellini (white kidney) beans, rinsed and drained |
1/4 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 |
Directions:
1. Lightly grease a serving bowl with butter.
2. 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.
3. Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
4. Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
5. Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
6. Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
7. Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
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