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.
- 1 can white beans, rinsed, or 1 2/3 cups cooked white beans
- ¼ cup extra virgin olive oil
- ½ cup finely chopped onion
- ½ cup finely chopped carrot
- 3 garlic cloves, minced
- 2 eggs
- 2 tablespoons lemon juice
- ¼ cup finely chopped parsley
- 1 teaspoon chopped fresh sage
- Salt to taste about 3/4 teaspoon
- Freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
148 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 5 grams protein; 46 milligrams cholesterol; 244 milligrams sodium
Serves 8 to 10
- 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.
- Advance preparation: This pate keeps for about five days in the refrigerator.
1 hour 15 minutes