Red Bean Pepper Pate

1 can red beans, rinsed, or 1 2/3 cups cooked red beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1 cup finely diced red pepper
1 serrano chili, minced
3 garlic cloves, minced
1/2 pound grated tomatoes or 1/2 (14-ounce) can chopped tomatoes with juice
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne (to taste)
2 eggs
2 tablespoons lemon juice
Salt to taste (about 3/4 teaspoon)
Freshly ground pepper to taste

1. Preheat the oven to 350 degrees. Butter or oil a 5-cup pate
tureen or baking dish, or a bread pan.

2. Heat 2 tablespoons of the olive oil over medium heat in a
medium skillet. Add the onion, red pepper and serrano chili.
Cook, stirring, until tender, about five minutes. Add 2 of
the garlic cloves. Cook, stirring, until the garlic is
fragrant, about one minute. Stir in the tomatoes, paprika and
cayenne, and season to taste with salt and pepper. Cook,
stirring often, until the tomatoes have cooked down and the
mixture is thick, about 10 minutes. Remove from the heat.

3. Turn on a food processor fitted with the steel blade, and
drop in the remaining clove of garlic. When the garlic is
chopped and adhering to the sides of the bowl, stop the food
processor and scrape down the bowl. Place the beans and eggs
in the food processor. Turn it on, and add the lemon juice
and remaining 2 tablespoons of olive oil. Process until
smooth. Add the tomato-onion-pepper mixture, and pulse to
combine. Season to taste with salt and pepper. Scrape into
the prepared baking dish, and cover tightly.

4. Bake for 40 to 45 minutes until the pate is set and the top
is just beginning to color. Remove from the heat, and allow
to cool. For best results, refrigerate overnight. Serve at
room temperature or cold.