Bean pâté

Bean pate recipe with Primary Beans Cranberry beans

There’s bean some chatter about the bean pâté featured on our “bean-cuterie” board, so we put together a quick and riffable recipe. It’s the recipe you never knew you needed: beans, walnuts, herbs, and spices come together into a savory, thick spread for your next grazing board that'll please vegetarians and omnivores alike. The butter is key– it helps the pâté retain its shape as it chills. Add it to your rotation as you prepare for holiday entertaining.

Which beans to use? You want a creamy bean like Cranberry, Southwest Red, or Bayo. We like how colored beans like these give the pâté a nice meaty look. Take 'em from dried to cooked with our guide!

Featured bean: Cranberry

Other beans to try: Southwest Red, Speckled Bayo

Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

2-½ cups cooked beans, drained
¾ cup walnuts, lightly toasted
4 tbsp unsalted butter, softened
1 small garlic clove, peeled
3 tbsp mixed herbs such as dill, basil, and/or parsley
2 tsp smoky chili such as Diaspora Co's Guntur Sannam or Burlap & Barrel's Smoked Pimentón Paprika
Salt and freshly ground pepper to taste
Crackers or baguette slices for serving

Assembly

Add all the ingredients to a food processor, and blitz just until blended. Season with salt and pepper. Scrape onto plastic wrap and mold into a log. Wrap and refrigerate until chilled, at least 1 hour. Serve chilled, in slices with crackers or baguette.