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Ingredients

½ teaspoon butter, or as needed 1 tablespoon olive oil ¼ teaspoon ground white pepper ½ teaspoon smoked paprika ⅛ teaspoon cayenne pepper 1 shallot, minced 2 cups cannellini (white kidney) beans, rinsed and drained ¼ 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

Nutrition Info

89.9 calories carbohydrate: 11 g cholesterol: 4.5 mg fat: 3.7 g fiber: 2.7 g protein: 2.8 g saturatedFat: 1.3 g servingSize: - sodium: 209.6 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

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.

8 servings

A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.