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