Prepare to be amazed by the elegant simplicity of this Creamy White Bean Pâté. It’s a velvety, savory spread that transforms humble beans into a sophisticated appetizer worthy of any dinner party. With an earthy depth from sautéed vegetables and a bright, fresh lift from a medley of herbs, this pâté is incredibly versatile. Serve it warm from the oven for a comforting treat or make it ahead and serve it chilled for an effortless, crowd-pleasing starter. It’s proof that vegetarian cooking can be both hearty and refined.
Ingredients
• 3 cups / 530g cooked Great Northern white beans, rinsed and drained if canned
• 2 to 3 green onions, chopped
• 4 Tbs / 56g butter
• 1.5 cups / 190g finely grated carrots
• 0.5 cup / 75g minced onion
• 3 cloves garlic, minced or pressed
• 0.25 cup / 15g chopped fresh parsley
• 2 large eggs, lightly beaten
• 0.5 cup / 60g dry bread crumbs
• 0.5 cup / 120ml heavy cream
• 1.5 tsp / 9g salt
• 0.25 tsp / 0.5g ground coriander
• 0.25 tsp / 0.5g dried basil
• 0.25 tsp / 0.5g dried thyme
• 3 Tbs / 45ml beer
• Freshly ground black pepper, to taste
Instructions
1. In a food processor or using a food mill, process the cooked white beans and chopped green onions until you have a smooth, thick purée. Set aside.
2. Melt the butter in a large skillet over medium heat. Add the grated carrots, minced onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Transfer the sautéed vegetables to a large mixing bowl. Add the bean purée, chopped parsley, beaten eggs, bread crumbs, cream, salt, coriander, basil, thyme, beer, and a generous amount of black pepper. Stir with a spatula until everything is thoroughly combined. The mixture will be thick and substantial.
4. Preheat your oven to 400°F / 200°C. Generously butter an 8 to 10-inch round baking dish or terrine. Spoon the pâté mixture into the dish, smoothing the top evenly.
5. Cut a piece of parchment paper to fit the top of the dish, butter one side, and place it butter-side-down directly onto the surface of the pâté. Cover the dish with a lid or aluminum foil.
6. Bake for 50 to 55 minutes, or until the pâté is firm to the touch and set. Allow it to cool slightly before serving warm, or let it cool completely and chill before turning out onto a platter.
Nutritional Information
• Disclaimer: is an estimate and may vary. This pâté is a wonderful source of plant-based protein and dietary fiber from the Great Northern beans. It also provides Vitamin A from the carrots and a lovely blend of minerals from the fresh herbs and vegetables.
Pro Tips
• For the creamiest texture, use canned cannellini or butter beans if you can’t find Great Northern. Just be sure to rinse and drain them well.
• This pâté tastes even better the next day! Prepare it a day in advance and chill overnight to allow the flavors to meld together beautifully.
• Serve with toasted baguette slices, sturdy crackers, or crisp vegetable sticks like celery and bell peppers for a complete appetizer spread.
• For a non-alcoholic version, you can substitute the beer with vegetable broth or a non-alcoholic beer.
FAQ
Q: Can I make this white bean pâté vegan
A: To adapt this recipe to be fully vegan, you would need to substitute the butter with a plant-based alternative, use a full-fat plant-based cream like cashew or coconut cream instead of heavy cream, and replace the two large eggs with a suitable vegan binder, such as flax eggs. Please note these changes will affect the final texture.
Q: Is this vegetarian pâté a good source of protein
A: Yes, this pâté is a wonderful source of plant-based protein. The main ingredient, Great Northern white beans, are naturally high in both protein and dietary fiber, making this a hearty and satisfying vegetarian dish.
Q: How do I make this bean pâté gluten-free
A: Making this pâté gluten-free is simple. Use certified gluten-free dry bread crumbs and replace the beer with either a gluten-free beer or an equal amount of vegetable broth. The other ingredients in the recipe are naturally gluten-free.
Q: How long does this white bean pâté last in the fridge
A: Stored in an airtight container in the refrigerator, this pâté will stay fresh for up to 5 days. The recipe’s pro tips mention that it tastes even better the next day as the flavors have more time to meld together, making it a perfect make-ahead appetizer.
