White Bean & Sundried Tomato Pate
Here’s an old standby that never fails to please - a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads.
Makes about 2 cups
1 Tbsp olive oil
1 large chopped onion
2 cloves minced garlic
One 15- to 16-ounce can drained and rinsed canellini or great northern beans
¼ cup oil-cured sun-dried tomatoes
Juice of ½ lemon
2 to 3 Tbsp chopped fresh parsley
¼ tsp dried thyme
Salt and freshly ground pepper to taste
- Heat the oil in a skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and continue to sauté 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 with salt and pepper. Pat into an attractive shallow crock to serve. Place on a large platter and surround with whole-grain crackers and crispbreads.
Serves 6 people
Recipe supplied by Josie Du Toit, Tzaneen, South Africa
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