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White bean pate.

Paulette Rossi, Portland

Piquant braised-deglazed onions enrich this mixture.

1 large (about 1/2-lb.) onion, finely chopped

2 cloves garlic, pressed or minced

About 1/2 cup regular-strength vegetable or chicken broth

1/4 cup sherry vinegar or 3 tablespoons white wine vinegar

1 can (15 oz.) cannellini (white kidney) beans, drained

Salt and pepper

Red bell pepper strips and diagonal carrot slices

In a 10- to 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 to 8 minutes. Deglaze pan by adding vinegar; stir to release brown film. Repeat browning and deglazing once or twice, using 2 tablespoons 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 warm or cool; scoop onto red pepper strips and sliced carrots. Makes about 1 1/2 cups, 6 to 8 appetizer servings.

Per serving, pate only: 52 cal. (6.9 percent from fat); 3.2 g protein; 0.4 g fat (0 g sat.); 8.9 g carbo.; 70 mg sodium; 0 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Rossi, Paulette
Publication:Sunset
Article Type:Column
Date:Jun 1, 1993
Words:228
Previous Article:Tarragon chicken salad.
Next Article:Turkey tortilla roll-ups.
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