Pantry Pâté with Cannellini Beans, Dijon and Green Peppercorns
A smooth, herby bean pâté you can whirl together from pantry staples, brightened with lemon and Dijon and flecked with green peppercorns.
Ingredients
- 1 can cannellini beans (19 ounces; drained and rinsed)
- 1 clove garlic (mashed)
- 1–2 tablespoons extra virgin olive oil
- 2 tablespoons plain sour cream or yogurt
- 1 teaspoon green peppercorns (drained and finely chopped)
- 1 tablespoon Dijon mustard (Dijon style)
- 2 teaspoons fresh chives (chopped)
- ½ teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh sage (chopped)
- 2 teaspoons fresh oregano (chopped; O. × majoricum preferred)
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon ground coriander seed
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon Tabasco sauce
- salt (to taste)
Instructions
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Combine beans, garlic, olive oil, and sour cream or yogurt in a food processor bowl and process until smooth.
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Stir in chives, rosemary, sage, oregano, pepper, coriander, lemon juice, Dijon, and Tabasco. Taste and adjust salt and pepper.
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Refrigerate overnight. Serve at room temperature with crackers, toast, crusty bread, or raw vegetables.
Notes
Yield: approximately 2 cups; 6–8 servings with accompaniments.
