White Bean Pate – Recipe

This creamy and versatile pate does triple duty as a sandwich filling, a delicious spread for crackers or slices of French bread, or as an appetizer for guests.

Complete protein, fiber, and wonderful taste make it a super choice for lunchboxes. After all, kids appreciate great flavor, too! And you can make this the night before to save precious time in the morning.


1 tablespoon safflower oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium celery stalk, chopped
2 tablespoons miso, more or less to taste
Juice of 1/2 lemon
1 sprig parsley
1 1/2 cups well-cooked northern beans (use canned to save time)
Freshly-ground black pepper, to taste
Paprika for garnish

1. Heat the oil in a small skillet. Add onion, garlic, celery and saute over moderate heat until all are tender or golden.

2. Transfer to the container of a food processor with all of the remaining ingredients except the paprika, plus 2 tablespoons of water. Process until creamy and smooth.

2. Refrigerate until ready to serve. May be placed in a lidded container for lunchbox (sprinkle with paprika first), with crackers or slices of French bread wrapped separately. May also be used as a sandwich filling on your favorite bread. If serving as an appetizer, place in a shallow serving container. Bring to room temperature before serving.

Makes about 2 cups.

Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999). Copyright (c) 1999 by Nava Atlas. Reprinted by permission of Amberwood Press.
Adapted from Vegetariana by Nava Atlas (Amberwood Press, 1999).


Maryellen Drewes
Maryellen D7 years ago

I am going home to try this right now! Sounds nice and cool.

Thomas Paquette
Thomas Paquette10 years ago

This recipe was surprisingly delicious. It has all the simplicity I desired, but I was very surprised that it was as good as it was, on top of that! It was actually very sweet, owing I think to the (organic) lemon juice I used. I also recommend Barley miso for the color and the subtle taste. Very nice.