Red Bean and Pepper Pâté

Name: Red Bean and Pepper Pâté
Yield: 8 to 10 servings
Ingredients: 1 can red beans, rinsed, or 1 ⅔ cups cooked red beans; ¼ cup extra virgin olive oil; ½ cup finely chopped onion; 1 cup finely diced red pepper; 1 serrano chili, minced; 3 garlic cloves, minced; ½ pound grated tomatoes or ½ 14-ounce can chopped tomatoes with juice; 1 teaspoon paprika; ¼ to ½ teaspoon cayenne (to taste); 2 eggs; 2 tablespoons lemon juice; Salt to taste about ¾ teaspoon; Freshly ground pepper to taste

By Martha Rose Shulman

Published June 27, 2011

Andrew Scrivani for The New York Times

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Total Time: 1 hour 15 minutes
Rating: 4(39)
Comments: Read comments

Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.

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Ingredients

Yield:Serves 8 to 10

1 can red beans, rinsed, or 1 ⅔ cups cooked red beans
¼ cup extra virgin olive oil
½ cup finely chopped onion
1 cup finely diced red pepper
1 serrano chili, minced
3 garlic cloves, minced
½ pound grated tomatoes or ½ 14-ounce can chopped tomatoes with juice
1 teaspoon paprika
¼ to ½ teaspoon cayenne (to taste)
2 eggs
2 tablespoons lemon juice
Salt to taste about ¾ teaspoon
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
Step 2
Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion, red pepper and serrano chili. Cook, stirring, until tender, about five minutes. Add 2 of the garlic cloves. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes. Remove from the heat.
Step 3
Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil. Process until smooth. Add the tomato-onion-pepper mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
Step 4
Bake for 40 to 45 minutes until the pâté is set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.