A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.
Ingredients
- butter: 0.5 tsp (or as needed)
- olive oil: 1 Tbsp
- ground white pepper: 0.25 tsp
- smoked paprika: 0.5 tsp
- cayenne pepper: 0.125 tsp
- shallot: 1 piece (minced)
- cannellini (white kidney) beans: 2 cups (drained)
- tomato paste: 0.25 tsp
- dry sherry: 2 Tbsp
- soy sauce: 1 tsp
- butter: 1 Tbsp (melted)
- salt: (to taste)
- fresh parsley: 2 Tbsp (or as desired, chopped)
- pinch paprika: 1 piece (or as desired)
Metric Conversion
Stages of cooking
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Lightly grease a serving bowl with butter.
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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.
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Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
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Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
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Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
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Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
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Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
