Red Bean and Pepper Pate Recipe

Name: Red Bean and Pepper Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can red beans, rinsed, or 1 2/3 cups cooked red beans; 1/4 cup extra virgin olive oil; 1/2 cup finely chopped onion; 1 cup finely diced red pepper; 1 serrano chili, minced; 3 garlic cloves, minced; 1/2 pound grated tomatoes or 1/2 14-ounce can chopped tomatoes with juice; 1 teaspoon paprika; 1/4 to 1/2 teaspoon cayenne (to taste); 2 eggs; 2 tablespoons lemon juice; Salt to taste about 3/4 teaspoon; Freshly ground pepper to taste

Servings: persons

1 can red beans, rinsed, or 1 2/3 cups cooked red beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1 cup finely diced red pepper
1 serrano chili, minced
3 garlic cloves, minced
1/2 pound grated tomatoes or 1/2 14-ounce can chopped tomatoes with juice
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne (to taste)
2 eggs
2 tablespoons lemon juice
Salt to taste about 3/4 teaspoon
Freshly ground pepper to taste

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.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can red beans, rinsed, or 1 2/3 cups cooked red beans, 1/4 cup extra virgin olive oil, 1/2 cup finely chopped onion, 1 cup finely diced red pepper, and more.

Yes, Red Bean and Pepper Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Bean and Pepper Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions