Butterbean Pate

Butterbean Paté

  • 2 gallon water
  • 3 tbsp Kosher Salt
  • 8 cups Butterbeans, frozen
  • 1/4 tsp Black Pepper
  • 1 tbsp Kosher Salt
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Red Wine Vinegar
  • 1 tbsp 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.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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