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BUTTERBEAN PATÉ

1/2 gallon water

3 tbsp Kosher Salt

8 cups Butterbeans, frozen

1/4 tsp Black Pepper

1 tbsp Kosher Salt

1 cup Extra Virgin Olive Oil

1/2 cup Red Wine Vinegar

1 tbsp chopped Garlic

1/3 cup Blue Cheese Crumbles

In a saucepan, bring water and 3 tablespoons of salt to a boil over high heat. Add butterbeans and boil until just tender (3 – 5 minutes). Drain in a colander and rinse under cold water. In a food processor, combine beans with remaining ingredients. Pulse until smooth puree is achieved. Scrape down sides and pulse again.

Makes – 6 cups

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.