Red Bean and Pepper Pate

  1. Preheat the oven to 350 degrees.
  2. Butter or oil a 5-cup pate tureen or baking dish, or a bread pan.
  3. Heat 2 tablespoons of the olive oil over medium heat in a medium skillet.
  4. Add the onion, red pepper and serrano chili.
  5. Cook, stirring, until tender, about five minutes.
  6. Add 2 of the garlic cloves.
  7. Cook, stirring, until the garlic is fragrant, about one minute.
  8. Stir in the tomatoes, paprika and cayenne, and season to taste with salt and pepper.
  9. Cook, stirring often, until the tomatoes have cooked down and the mixture is thick, about 10 minutes.
  10. Remove from the heat.
  11. Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic.
  12. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl.
  13. Place the beans and eggs in the food processor.
  14. Turn it on, and add the lemon juice and remaining 2 tablespoons of olive oil.
  15. Process until smooth.
  16. Add the tomato-onion-pepper mixture, and pulse to combine.
  17. Season to taste with salt and pepper.
  18. Scrape into the prepared baking dish, and cover tightly.
  19. Bake for 40 to 45 minutes until the pate is set and the top is just beginning to color.
  20. Remove from the heat, and allow to cool.
  21. For best results, refrigerate overnight.
  22. Serve at room temperature or cold.

red beans, extra virgin olive oil, onion, red pepper, serrano chili, garlic, tomatoes, paprika, cayenne, eggs, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1013672 (may not work)

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