Butterbean Paté
1/2 gallon water
3 tablespoons kosher salt
8 cups butterbeans, frozen
1/4 teaspoon black pepper
1 tablespoon kosher salt
1 cup extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon chopped garlic
1/3 cup blue cheese crumbles
In a saucepan, bring water and 3 tablespoons of salt to a boil over high heat. Add butterbeans and boil until just tender (3 – 5 minutes). Drain in a colander and rinse under cold water.
In a food processor, combine beans with remaining ingredients. Pulse until smooth puree is achieved.
Scrape down sides and pulse again.
Makes – 6 cups
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.