White beans are a grateful ingredient in many dishes. It is also a perfect, light alternative to fatty and meat pâtés. It will fit perfectly into a daily dish or a festive table.

Each type of beans contains a lot of vegetable protein, which makes it an important product in vegan and vegetarian diets. It also has a lot of fiber, B vitamins, vitamin A, lecithin. It is an excellent source of iron and magnesium.


  • 1/2 kg of beans Herring
  • 1 pore
  • 1 large apple
  • 2 eggs
  • breadcrumbs
  • dried tomatoes in brine
  • 1 tablespoon of butter
  • salt
  • pepper
  • chilli


Soak the beans in water and leave for about 12 hours. After this time, drain, pour water and boil with salt. Cut into smaller pieces and roast in a frying pan with butter. Grate the apple on a large mesh grater. Cut the dried tomatoes into strips.

Then grind the beans with a blender to a smooth paste. In a large bowl add leek, apple, tomatoes, 4-5 tablespoons of tomato sauce and eggs. Season the whole with spices. Mix thoroughly and put into a narrow form greased with butter and sprinkled with breadcrumbs.

Bake at 180 degrees for about 30-40 minutes until the pâté is browned. The pâté is baked when the edges of the pâté separate from the baking tray. It tastes best cold with bread or as an addition to main courses.

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Recipe Name
White bean pate
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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