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White Bean
and Sun-Dried Tomato Pate
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.
- 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
- juice of 1/2 lemon
- 1 sprig parsley
- 1/4 teaspoon each: dried thyme, summer savory
- salt and freshly ground pepper to taste
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.
Makes about 2 cups.
Per 2-tablespoon serving: Calories: 41; Total fat: 1 gram; Protein:
1 gram; Carbohydrate: 6 grams; Cholesterol: 0 grams; Sodium: 2 milligrams
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