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.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.