Tuesday, June 28, 2011

Recipe for a Healthy July 4th Party

White bean pate on toast
On Tuesdays, I always check out Martha Rose Shulman's "Recipes for Health" column in the New York Times. Today she shares this white bean pate, which could be a nice addition to your appetizer roster for a July 4th cookout.

Recipe: White Bean Pate
Serves 8-10


1 can white beans, rinsed, or 1 2/3 cups cooked white beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
3 garlic cloves, minced
2 eggs
2 tablespoons lemon juice
1/4 cup finely chopped parsley
1 teaspoon chopped fresh sage
Salt to taste (about 3/4 teaspoon)
Freshly ground pepper to taste


1. Preheat the oven to 350 degrees. Butter or oil a 5-cup pâté tureen or baking dish, or a bread pan.
2. Heat 2 tablespoons of the olive oil over medium heat in a medium skillet. Add the onion and carrot. Cook, stirring, until tender, about five minutes. Add 2 cloves of the garlic. Cook, stirring, until the garlic is fragrant, about one minute. Stir in the parsley and sage. Remove from the heat.
3. Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl. Place the beans and eggs in the food processor. Turn it on, and add the lemon juice and the remaining 2 tablespoons of olive oil. Process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish, and cover tightly.
4. Bake for 40 to 45 minutes until set and the top is just beginning to color. Remove from the heat, and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

Variation: Substitute cooked black-eyed peas for the white beans.The pate will keep for about 5 days in the refrigerator, so it's a good make-ahead dish for parties.

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