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Recipe of the Day - October 4 (white bean pate)
White Bean Pate
Ingredients
1 tablespoon safflower oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium celery stalk, chopped
2 tablespoons miso, more or less to taste
Juice of 1/2 lemon
1 sprig parsley
1 1/2 cups well-cooked northern beans (use canned to save time)
Freshly-ground black pepper, to taste
Paprika for garnish
Preparation
Heat the oil in a small skillet. Add onion, garlic, celery and saute over moderate heat until all are tender or golden.
Transfer to the container of a food processor with all of the remaining ingredients except the paprika, plus 2 tablespoons of water. Process until creamy and smooth.
Refrigerate until ready to serve. May be placed in a lidded container for lunchbox (sprinkle with paprika first), with crackers or slices of French bread wrapped separately. May also be used as a sandwich filling on your favorite bread. If serving as an appetizer, place in a shallow serving container. Bring to room temperature before serving.
Makes about 2 cups.
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