Ingredients
8
8 servings
- •½ teaspoon butter, or as needed
- •1 tablespoon olive oil
- •¼ teaspoon ground white pepper
- •½ teaspoon smoked paprika
- •⅛ teaspoon cayenne pepper
- •1 shallot, minced
- •2 cups cannellini (white kidney) beans, rinsed and drained
- •¼ teaspoon tomato paste
- •2 tablespoons dry sherry
- •1 teaspoon soy sauce
- •1 tablespoon melted butter
- •salt to taste
- •2 tablespoons chopped fresh parsley, or as desired
- •1 pinch paprika, or as desired
Instructions
- Lightly grease a serving bowl with butter.
- Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
- Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
- Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
- Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
- Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
- Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.
Nutritional Facts
Per 8 servings
- Calories: 90
- Carbohydrate: 11g
- Fat: 4g
- Fiber: 3g
- Protein: 3g
- Sugar: 0g
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