White Bean and Egg Pate

by Editorial Staff

We will make a gorgeous bean pate in 20 minutes (we will cook the beans in advance). Good for a festive table and for snacks.

Summary

Cook Time	1 hour 30 mins
Total Time	1 hour 30 mins
Course	Main Dish
Servings (Default: 6)

Ingredients

Dry white beans – 1 cup
Bulb onions – 1-2 pcs.
Chicken eggs – 2 pcs.
Garlic – 1-2 cloves (to taste)
Walnuts – 3 tbsp (to taste)
Vegetable oil – 50 ml
Ground black pepper – to taste
Salt to taste

Instructions

Sort the beans, soak overnight. Drain the water. Pour cold water, put on fire, bring to a boil. Boil until tender over low heat, covered (about an hour).
Boil the eggs hard-boiled (8-10 minutes over medium heat after boiling). Cool, peel, grate.
Peel the onion, wash, chop finely.
Crush the nuts with a rolling pin.
Preheat a frying pan, pour in vegetable oil. Put onion in hot oil. Fry for 2-3 minutes, stirring occasionally, over medium heat until golden brown.
Peel the garlic, crush in a garlic bowl.
Puree the beans and eggs in a blender.
Add 2/3 parts of fried onion with butter, garlic, walnuts to the puree, season with salt and pepper.
Mix everything well. White bean and egg pate is ready.
Put the pate in a salad bowl, garnish with fried onions.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.