When it comes to party appetizers, I go for glitz. Layers, garnish, a nice platter, fancy serving knife implement - I’m all about presentation. (Remember the caviar pie?) Especially on New Year’s Eve, party food should look elegant.
I tried the original version of this vegetable paté several months ago. It was lovely but plain, nice but not a “wow” in my book. This layered version adds color and flavor. The layers hold together because you mold them and then refrigerate the finished paté for several hours. The end result pleases the eye as well as the palate.
Many chefs and others I respect wax poetic over how much better home-cooked dry beans are than canned ones. (Joe Yonan, when I make your dishes I do try to cook dry beans, honest, I do.) But for this recipe, I used canned beans - with the other flavorings and the processing step that mashes the whole beans, I don't think it made a difference.
If you hate cleaning up, then this recipe should appeal to you; the loaf pan doesn’t get dirty and you can use the food processer twice without cleaning it in between by processing the cannellini or alubias bean mixture before the kidney beans.