White bean pate with sun-dried tomatoes and sage Recipe

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White bean pate with sun-dried tomatoes and sage

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Alcoholic, Appetizers, Dips & Spreads, Sun-dried, Terrines / Mousses & Pates, Tomatoes, Vegetables, Wines

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Ingredients:

		-JUDI M. PHELPS
1	med	Onion, chopped
3		Celery ribs, chopped
3	cl	Garlic, minced
4	tbsp	Butter or olive oil
2		15-oz cans cannelini beans
		-well rinsed and drained
2		Eggs
1/2	cup	Fine dry bread crumbs
1/2	cup	Heavy cream
1/4	cup	Oil-pack.sun-dried tomatoes
		-drained and chopped
1/4	cup	Dry white wine or vermouth
1/4	cup	Parsley, chopped

Procedures:

1	2 t fresh sage leaves; chopped or 2 ts dried sage ?ts salt 2 whole sage leaves; for : -garnish
2	preheat oven to 400 °F.
3	In a large frying pan, cook onion, celery, and garlic in butter over medium heat until softened but not browned, 3 to 5 minutes.
4	in a food processor (or use a blender), puree beans until smooth.
5	Add eggs and process until well blended.
6	in a large mixing bowl, combine sauteed vegetables with pureed bean mixture.
7	Add bread crumbs, cream, sun-dried tomatoes, wine, parsley, chopped sage, salt, and pepper.
8	Blend well.
9	Spoon mixture into a greased shallow 9-inch baking dish and top with fresh sage leaves.
10	Top with a buttered piece of parchment or wax paper and cover with foil.
11	bake until center is cooked through, about 45 minutes.
12	Let cool on a rack 45 minutes, stacking cans on top of foil cover to weight the pate.
13	Serve warm or at room temperature.