Simple, Easy, Delicious Bean Pate'

Wicked White Bean Paté

Ingredients
Preparation & Cooking
Chop and mince the onion and garlic. Add to a 10 - 12 inch frying pan and combine with ¼ cup of the broth. Stirring
often, sauté over a medium-high heat until a brown film forms on the pan bottom (about six minutes). Deglaze the pan by
adding the vinegar, stirring again to release the brown film. Repeat the browning and deglazing process once or twice,
using 2 tablespoons of broth each time, until the vegetables are richly browned.
Add beans to onion/garlic mixture and coarsely mash while still in the pan. If needed, add a little more broth to give the
beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Remove from the pan and arrange on a serving
plate in an attractive shape. Serve hot with toast, crackers or crudité or chill by refrigerating for 4 hours and serve cold.
It’s delicious either way.
• 1 (15oz.) can cannellini beans, drained, any white beans, I have used red ones too.
• 1 large (about 1/2 pound) onion, finely chopped
• 2 cloves garlic, pressed or minced
• 1/2 cup regular strength vegetable stock


Healthy Hint
Once you’ve perfected this dish, why not try it
with regular kidney beans for a delicious red
bean pate?


• 1/4 cup white wine vinegar
• Salt and pepper