White Bean And Sun-Dried Tomato Pate

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* Exported from MasterCook *

 

White Bean And Sun-Dried Tomato Pate

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 242

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion

1 tablespoon olive oil

1 large onion -- chopped

2 cloves garlic -- minced

1 1/2 cups well-cooked cannellini or navy beans

1/4 cup oil-cured sun-dried tomatoes

1/2 lemon -- juice of

1 sprig parsley

1/4 teaspoon dried thyme

1/4 teaspoon summer savory

salt and freshly ground pepper -- to taste

 

Makes about 2 cups.

 

Though this makes a classy appetizer, served with whole-grain crackers or

crispbreads, I like to pack it for picnics to use as a spread for fresh

French or rye bread.

 

Heat the oil in a skillet. Add the onion and saute over moderate heat

until translucent. Add the garlic and continue to saute until the onion is

just beginning to brown. Combine the onion mixture with all the remaining

ingredients except the salt and pepper in the container of a food processor

and process until completely smooth. Drizzle in 2 tablespoons of water or

so, to loosen the consistency. Stop and scrape down the sides as needed.

 

Season to taste with salt and pepper. Pat into an attractive shallow crock

to serve.

 

Per 2-tablespoon serving: Calories: 41, Carbohydrate: 6 g, Total fat: 1 g,

Cholesterol: 0 g, Protein: 1 g, Sodium: 2 mg

 

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