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white-bean-pate recipe

Date:    Sat, 19 Jun 93 23:16:57 EDT
 From:    brianc7027@aol.com
 White Bean Pate'
 by - Paulette Rossi, Portland Oregon
 Piquant braised-deglazed onions enrich this mixture.
 1 large (about 1/2 pound) onion, finely chopped
 2 cloves garlic, pressed or minced
 about 1/2 cup regular strength vegetable stock
 1/4 cup sherry vinegar or white wine vinegar
 1 (15oz.) can cannellini (white kidney) beans, drained
 salt and pepper
 Assorted Veggies
      In a 10 - 12 inch frying pan, combine onion, garlic and 1/4 cup broth. 
 Stir often over medium-high heat until a brown film forms on pan bottom, 6 -
 8 mins.  Deglaze pan by adding vinegar; stir to release brown film.  Repeat
 browning and deglazing once or twice, using 2 T. broth at a time, until
 vegetables are richly browned.
      Add beans to onion mixture and coarsely mash.  If needed, add a little
 more broth to give beans the texture of creamy mashed potatoes.  Add salt and
 pepper to taste.  Mound in a bowl or on a plate.  If making ahead, cover and
 chill up to 3 days.
      Serve pate' worm or cool; Makes about 1 1/2 cups, 6 - 8 appetizer
 52 cal. (6.9 percent from fat); 3.2 g. protein; 0.4 g fat (0 sat); 8.9 g
 carbo.; 70mg sodium; 0mg chol.
 This is the best acceptable pate' I have seen yet!  Enjoy.
 Tracey Cole
 kwvegan vegan