White bean pate with sun-dried tomatoes and sage

Main Ingredient: Tomatoes
Preparation: Sun-dried
Course: Terrines, mousses and pates
Yield:

White bean pate with sun-dried tomatoes and sage ingredients

-Judi M. Phelps
1 med Onion, chopped
3 Celery ribs, chopped
3 clv garlic, minced
4 T butter or olive oil
2 15-oz cans cannelini beans well rinsed and drained
2 Eggs
1⁄2 c Fine dry bread crumbs
1⁄2 c Heavy Cream
1⁄4 c Oil-pack.sun-dried tomatoes drained and chopped
1⁄4 c Dry White Wine or Vermouth
1⁄4 c parsley, chopped

Cooking White bean pate with sun-dried tomatoes and sage

1. 2 t fresh sage leaves; chopped or 2 ts dried sage ¾ ts salt 2 whole sage leaves; for : -garnish preheat oven to 400 °F. In a large frying pan, cook onion, celery, and garlic in butter over medium heat until softened but not browned, 3 to 5 minutes.
2. in a food processor (or use a blender), puree beans until smooth.
3. Add eggs and process until well blended.
4. in a large mixing bowl, combine sauteed vegetables with pureed bean mixture.
5. Add bread crumbs, cream, sun-dried tomatoes, wine, parsley, chopped sage, salt, and pepper.
6. Blend well.
7. Spoon mixture into a greased shallow 9-inch baking dish and top with fresh sage leaves.
8. Top with a buttered piece of parchment or wax paper and cover with foil.
9. bake until center is cooked through, about 45 minutes.
10. Let cool on a rack 45 minutes, stacking cans on top of foil cover to weight the pate.
11. Serve warm or at room temperature.