Vegetarian Bean Pate

Vegetarian Bean Pate

Vegetarian Bean Pate

There are times when I really miss my Babcia’s pate. Hers was like most Polish pates, which are more firm and easily sliced as compared to those in North America.  Most American style pates are also typically very heavy and rich. Recently I found a recipe for a vegetarian pate which looked to be a much lighter and healthier option so I took it as a great opportunity to get my pate fix. I’ve adapted this recipe from a Polish blog named White Plate.

Vegetarian Bean Pate
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Serves: 8+

Ingredients
  • 2 cans butter beans (approx 3 cups without water, drained and rinsed)
  • 1 large onion, peeled and chopped
  • 3 tablespoons Kirkland extra virgin olive oil
  • 1 medium sized pear, quartered, seeded and cut into cubes
  • 2 tablespoons Costco almond butter (any nut butter can be used)
  • 1 sprig Rosemary
  • 1 bay leaf
  • 3 dried allspice berries
  • 2 eggs
  • Kirkland sea salt
  • fresh ground Kirkland Tellicherry pepper

Instructions
  1. Pre-heat oven to 360F.
  2. In a frying pan over medium heat, warm the olive oil and then fry the onion for 3 minutes.
  3. Add the pear, rosemary sprig, bay leaf and allspice berries and fry for a further 10 minutes or until the pear is very soft.
  4. Remove from heat and remove the spices and herbs.
  5. In a food processor or blender, add the cooked onions and pear, plus the beans and blend until smooth.
  6. Add the almond butter and then season to taste with salt and pepper.
  7. Add the eggs and blend again.
  8. Line the bottom of a banana bread pan with parchment paper and then add the bean pate.
  9. Bake in the oven for 45-60 minutes or until golden on top and the pate is no longer wobbly.
  10. Remove from the oven and allow the pate to cool in the pan.
  11. Place in the fridge and allow the pate to cool overnight or for at least 8 hours.

 

Vegetarian Bean Pate

Vegetarian Bean Pate