White Bean and Sun-Dried Tomato Pate

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White Bean and Sun-Dried Tomato Pate

 

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 1/2 cups well-cooked cannellini or navy beans

1/4 cup oil-cured sun-dried tomatoes

juice of 1/2 lemon

1 sprig parsley

1/4 teaspoon each: dried thyme, summer savory

salt and freshly ground pepper to taste

 

Heat the oil in a skillet.

Add the onion and saute over moderate heat until translucent.

Add the garlic and continue to saute 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 to taste with salt and pepper.

Pat into an attractive shallow crock to serve.

Makes about 2 cups.

Calories for 2 tbsps. 41, Fat 1 g, Carbs 6 g, Sodium 2 g, Fiber 1 g.