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Spinach, Carrot and White Kidney Bean Pate

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Spinach, Carrot and White Kidney Bean Pate

 

2 10-ounce packages frozen chopped spinach

2 medium-size carrots, peeled and cut in 1-inch chunks

1 small yellow onion, peeled and quartered

1/4 pound mushrooms, wiped clean and halved

3/4 pound zucchini, scrubbed and cut in 1-inch chunks

2 stalks celery, cut in 1-inch chunks

1 1 pound 3 ounce can white kidney beans, drained

2 eggs, lightly beaten or substitute

1 teaspoon salt

1/4 teaspoon pepper

1 hard-cooked egg, peeled and chopped (optional garnish)

 

Preheat oven to 350 degrees. Line a 9 x 5 x 3-inch baking dish with non-stick

foil.

Cook frozen spinach according to package directions.

Place a fine-meshed sieve over a heat-proof bowl and drain spinach, reserving

the liquid. Press the spinach to remove all excess moisture. Reserve 1/4 cup of

the spinach liqiud.

In a food processor fitted with the metal blade, pulse the spinach, carrots,

onion, and mushrooms about 8 times, until finely chopped. Pour into a large

bowl.

Place zucchini, celery, and white kidney beans into the same food processor bowl

and pulse 8 times to finely chop. Add to the spinach mixture along with the

beaten eggs, salt, and pepper. Mix until thoroughly combined.

Pour into prepared baking dish. Cover top with a piece of heavily-buttered wax

paper (buttered side down) cut to fit snugly inside the dish. Place baking dish

inside a larger pan. Pour hot water into the larger bottom pan to rise 1 1/2

inches up the side of the filled baking dish. (This is called a bain-marie or

water-bath.) Carefully place the pan on center rack of the oven and bake

uncovered for 1 hour and 15 minutes.

When done, remove inner pan from the water bath to a cooling rack. Take off the

top piece of waxed paper and let cool to room temperature. When cool, invert

pate onto a serving dish and carefully peel off foil. Cover and refrigerate 4

hours.

Before serving, remove pate from refrigerator and let stand at room temperature

for 30 minutes. Garnish with chopped hard-cooked eggs and serve with your choice

of crackers or toasted bread rounds.

Makes 25 servings.

 

 

 

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