Ingredients

• 0.5 teaspoons butter , or as needed
• 1 tablespoon olive oil
• 0.25 teaspoons ground white pepper
• 0.5 teaspoons smoked paprika
• 0.13 teaspoons cayenne pepper
• 1 shallot , minced
• 2 cups cannellini , white kidney
• 0.25 teaspoons tomato paste
• 2 tablespoons dry sherry
• 1 teaspoon soy sauce
• 1 tablespoon melted butter
• salt to taste
• 2 tablespoons chopped fresh parsley , or as desired
• 1 pinch paprika , or as desired

Instructions

1. 1 Lightly grease a serving bowl with butter.
2. 2 Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
3. 3 Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
4. 4 Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
5. 5 Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
6. 6 Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
7. 7 Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

Nutrition per serving