Dining and Cooking
Chefs’ Collections

Red Bean and Pepper Pâté

Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.

Ingredients

  • 1 can red beans, rinsed, or 1 2/3 cups cooked red beans
  • ¼ cup extra virgin olive oil
  • ½ cup finely chopped onion
  • 1 cup finely diced red pepper
  • 1 serrano chili, minced
  • 3 garlic cloves, minced
  • ½ pound grated tomatoes or 1/2 14-ounce can chopped tomatoes with juice
  • 1 teaspoon paprika
  • ¼ to ½ teaspoon cayenne (to taste)
  • 2 eggs
  • 2 tablespoons lemon juice
  • Salt to taste about 3/4 teaspoon
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      131 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 46 milligrams cholesterol; 338 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8 to 10

Preparation

  1. Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
  2. Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion, red pepper and serrano chili. Cook, stirring, until tender, about five minutes. Add 2 of the garlic cloves. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes. Remove from the heat.
  3. 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 remaining 2 tablespoons of olive oil. Process until smooth. Add the tomato-onion-pepper mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
  4. 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.
  • Advance preparation: This will keep for about five days in the refrigerator.

1 hour 15 minutes

Dining and Cooking