Italian White Bean Pate

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.