-
1
Preheat the oven to 350 degrees.
-
2
Butter or oil a 5-cup pate tureen or baking dish, or a bread pan.
-
3
Heat 2 tablespoons of the olive oil over medium heat in a medium skillet.
-
4
Add the onion, red pepper and serrano chili.
-
5
Cook, stirring, until tender, about five minutes.
-
6
Add 2 of the garlic cloves.
-
7
Cook, stirring, until the garlic is fragrant, about one minute.
-
8
Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper.
-
9
Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes.
-
10
Remove from the heat.
-
11
Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic.
-
12
When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl.
-
13
Place the beans and eggs in the food processor.
-
14
Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil.
-
15
Process until smooth.
-
16
Add the tomato-onion-pepper mixture, and pulse to combine.
-
17
Season to taste with salt and pepper.
-
18
Scrape into the prepared baking dish, and cover tightly.
-
19
Bake for 40 to 45 minutes until the pate is set and the top is just beginning to color.
-
20
Remove from the heat, and allow to cool.
-
21
For best results, refrigerate overnight.
-
22
Serve at room temperature or cold.
