Equipment
Ingredients
Aromatics
- 30 ml extra virgin olive oil
- 1 shallot, minced
- 2 garlic, minced
- 2 g fresh thyme, leaves only, chopped
- 1 g fresh rosemary, finely chopped
Base
- 250 g cannellini beans, drained and rinsed
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Heat 15ml of the extra virgin olive oil in a sauté pan over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes. Stir in the minced garlic, thyme, and rosemary, cooking for 1 additional minute until highly fragrant.
Transfer the aromatic mixture from the sauté pan into the bowl of a food processor. Add the drained cannellini beans, the remaining 15ml of olive oil, lemon juice, kosher salt, and black pepper.
Process the ingredients continuously for 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl with a spatula, until the mixture is completely smooth and velvety.
Transfer the finished pâté into a ramekin or small serving jar. Cover tightly and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up slightly before serving.
Chef's Notes
- For an ultra-luxurious texture, heat the rinsed beans slightly in the microwave or a pot of warm water before blending. Warm starches break down more easily and emulsify better with the oil.
- A thin layer of melted vegan butter or high-quality olive oil poured over the top of the chilled pâté seals in moisture, extends shelf life, and provides a traditional French aesthetic.
- Customize the flavor profile by adding a splash of truffle oil, substituting roasted garlic for sautéed garlic, or blending in a small handful of oil-cured black olives.
- Do not skip the chilling step; as the pâté rests, the starches undergo a slight retrogradation which transforms the texture from a loose puree into a spreadable, cohesive terrine.
Storage
Refrigerator: 5 days — Store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Freezer: 1 month — Texture may become slightly grainy; stir vigorously after thawing.
