REC: Cannellini Bean Paté

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redkitty

Executive Chef
Joined
Jan 27, 2007
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Location
San Francisco
I make this once a week and split into 2 servings for veggie dippin!

8 oz can of cannellini beans
1-2 garlic cloves, peeled
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped fresh herbs (I use parsley or dill) or a spring onion
salt and pepper to taste

Throw the beans in a food processor with the garlic, lemon juice, olive oil and vinegar. Whiz to make a smooth purée. Thin with water as needed. Add fresh herbs or spring onion and season to taste with salt & pepper.

I usually add 1/2 teaspoon ground cumin to give it some extra flavor!!!
 
Glad you like it! Its so tasty with chopped veggies for dippin! Also good for a sandwich spread.
 
Thanks for posting this, it looks really good. I have a great deal of dried cannellini beans I keep pushing around, in favor of other beans. Glad to have this recipe to help me use some!;)
 
This recipe was great! Last week I made a 3 cup batch for DH's sandwiches and he has reqested it for this weeks lunches also. In my first batch, I seem to have lost track of how much garlic I was adding, and it was quite garlicky, the cumin was completely squopped:LOL:.
 
I'm making this for salad dressing this week. Might make it just a little thinner and I'm gonna try the roasted pepper suggestion!
 
I made this tonight using Borlotti Beans and it came out super yummy! I use it as a sauce over steamed veggies and quinoa. Really tasty and I get the much needed protein from it.
 
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