White Bean Pate

½ teaspoon butter, or as needed

1 tablespoon olive oil

¼ teaspoon ground white pepper

½ teaspoon smoked paprika

⅛ teaspoon cayenne pepper

1 shallot, minced

2 cups cannellini (white kidney) beans, rinsed and drained

¼ teaspoon 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

Lightly grease a serving bowl with butter.

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.

Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.

Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.

Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.

Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.

Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.