White Bean Pâté
12 ounces Randall Great Northern Beans, drained and rinsed
2 to 3 green onions, chopped
4 tablespoons butter
1 1/2 cups finely grated carrots
1/2 cup minced onion
3 cloves garlic, minced or pressed
1/4 cup chopped parsley
2 eggs lightly beaten
1/2 cup dry bread crumbs
1/2 cup cream
1 1/2 tablespoon salt
1/4 teaspoon ground coriander
1/4 teaspoon basil
1/4 teaspoon thyme
3 tablespoons beer
fresh ground black pepper to taste
Put the Randall Beans and green onions through the fine blade of a food mill.
Melt the butter in a large skillet and sauté the carrots, onions, and garlic until soft.
Combine everything in a large bowl and stir thoroughly. The mixture should be quite thick.
Butter a round baking dish, about 8 to 10 inches across, and spoon the mixture in evenly. Butter a round of waxed paper and place it, buttered side down, on top of the pate. Cover the dish with a lid and bake it in a preheated 400 degree oven for 50 to 55 minutes.
This pâté may be served warm or cold – from its dish or turned out on a plate.