Mediterranean Bean Pâté

1 teaspoon olive oil

1 onion, diced

4 cloves garlic, pasted

½ cup dry white wine

1 can Cannellini beans (or other white beans), washed and drained

½ cup chicken stock

Zest of one half orange or lemon

Juice of one half orange or lemon

1 sprig fresh thyme or ½ teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

Parsley for garnish

Method: Cook the onion with the olive oil in a small pot until sweated.  Add the garlic and cook another minute.  Add the white wine and orange or lemon juice.  Cook until reduced to almost dry.  Add the beans, stock, zest, thyme, bay leaves and salt and pepper.  Bring to a boil and reduce to a simmer.  Cook 10 minutes stirring often.  Remove the thyme sprig and bay leaves.  Puree.  Chill or serve at room temperature.  Adjust the seasonings before serving.  Garnish with minced parsley.

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