BVR: White Bean Pate

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* Exported from MasterCook Mac *

 

White Bean Pate

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 8 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried navy beans (heaped, picked over) -- washed

-- or small white beans

1 medium onion -- chopped

5 large garlic cloves (2 crushed, 3 minced)

1 bay leaf

2 teaspoons salt -- to taste

1 tablespoon extra virgin olive oil

2 large eggs

2 tablespoons fresh lemon juice

1/2 cup fresh bread crumbs

freshly ground black pepper -- 10 twists of mill

1/4 teaspoon dried thyme

 

1

Soak the beans in water to cover for 6 hours or overnight.

2

Drain the beans and combine with 4 cups water in a saucepan or bean pot.

Bring to a boil and skim off any foam that rises during the first few

minutes. Add half the onion, the crushed garlic cloves, and the bay

leaf. Cover, reduce the heat to low, and simmer for 1 hour. Add salt to

taste (about 1 teaspoon) and continue to cook, until the beans are very

tender, 30 to 60 minutes.

3

While the beans are cooking, heat the oil in a heavy nonstick skillet

over medium heat. Add the remaining chopped onion. Cook, stirring, until

tender, 3 to 5 minutes. Add the minced garlic and cook, stirring, until

fragrant, about 1 minute. Remove from the heat and transfer to a medium

bowl. Set aside.

4

When the beans are tender, remove from the heat. Drain through a

colander placed over a bowl. Measure out 1/3 cup of the cooking liquid

and set aside. Remove and discard the bay leaf. Oil a loaf pan or a

1-quart pate mold and preheat the oven to 4400 degrees F.

5

Puree the beans in a food processor fitted with the steel blade until

smooth. Scrape down the sides and add the eggs, lemon juice, and about 1

teaspoon of salt. Turn on the machine and add the 1/3 cup cooking liquid

from the beans. Process until completely smooth.

6

Scrape the beans into the bowl with the onion. Stir in the bread crumbs,

pepper, and thyme. Pour or scrape into the oiled baking dish, cover

tightly with foil or a lid, and place in the oven. Bake for 50 to 60

minutes, until the top is just beginning to color.

7

Allow to cool, then chill until you are ready to serve, or serve warm.

This is best if it has a day to mature in the refrigerator.

 

Advance preparation: The pate keeps for 4 days in the refrigerator and

can be frozen for 2 to 3 months.

 

Makes about 8 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 47 Calories; 3g Fat (55% calories

from fat); 2g Protein; 4g Carbohydrate; 46mg Cholesterol; 562mg Sodium

 

NOTES : This savory spread can be cut into slices for a first course,

served as an hors d'oeuvre on croutons, or eaten for lunch in a

sandwich. For best results, make the pate a day or two ahead of serving.

The delicate flavors will mature overnight in the refrigerator. It looks

very pretty when made in a traditional pate mold.

 

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