Butter Bean Pate

Name: Butter Bean Pate
Ingredients: 2 cups water; 1 tablespoon kosher salt; 2 cups fresh butter beans; 1/4 cup tightly packed fresh mint leaves; 1/4 cup tightly packed fresh flat leaf parsley; 2 tablespoons buttermilk or 2 tablespoons sour cream; 1/4 cup olive oil; 1/4 cup lemon juice; salt and pepper

9 ingredients

2 steps

Ingredients

2 cups water
1 tablespoon kosher salt
2 cups fresh butter beans
1/4 cup tightly packed fresh mint leaves
1/4 cup tightly packed fresh flat leaf parsley
2 tablespoons buttermilk or 2 tablespoons sour cream
1/4 cup olive oil
1/4 cup lemon juice
salt and pepper

Directions

1

Bring the water and 2 tsp salt to boil in a small saucepan over high heat. Add the beans and let boil until just tender, about 3 minutes. Drain in colander and rinse under cold water to cool. Shake colander to drain as much water as possible.
2

Place beans and all remaining ingredients in the bowl of a food processor and process to a smooth, thick puree. Between pulses, scrape the sides of the bowl. Season to taste with salt and pepper and transfer to a small bowl or container. Cover tightly and store for up to 3 days.