Date: Sat, 19 Jun 93 23:16:57 EDT
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
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.