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Italian White Bean Pate
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- #26255
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup dried cannellini beans, soaked overnight in water
OR
24 ounces canned cannellini beans, rinsed and drained
4 cups lightly salted chicken broth (if using dried beans)
1 teaspoon chicken broth or water, or more as needed
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped fresh thyme
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1 scallion, white and light green parts, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
directions
If using dried beans, drain water after soaking. Place in a medium heavy saucepan, add the chicken broth, and simmer over low heat until tender; check after 30 minutes for doneness. Drain and cool. If using canned beans, skip this step and continue.
In the bowl of a food processor fitted with the metal blade, combine the beans, the teaspoon of broth or water, olive oil, thyme, and garlic and process to a smooth consistency, adding more liquid until the desired consistency forms. (If made with canned beans the pate will have a smoother, silkier consistency than pate made with freshly cooked beans.
Add all but 1 teaspoon of parsley, the scallion, and salt and pepper. Pulse to mix. Transfer to a serving bowl. Top with a few turns of the peppermill and the remaining parsley and scallion. Serve at room temperature.
added by
yikes_edoc
nutrition data
33 calories, 2 grams fat, 3 grams carbohydrates, 2 grams protein per tablespoon.
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