bean pate

i got a can of giant white beans from falletti foods, with the intention of making a pate. so i scoured the internet for pate recipes to see what i could do to make it taste really pate-like, and not just like a bean dip.

my ideas so far:
bean pate bianchi di spagna pate
saute
2 minced thinly sliced shallots
1/2 tsp crushed garlic
2 3 chopped green onions
in
1 tbsp olive oil
put in blender, blend to chop up finer
add
1/2 tsp truffle oil
2 3 tbsp pinot grigio
1/4 cup 6 tbsp earth balance
giant white beans, drained and rinsed
and blend to complete smoothness

put in covered bowl and refrigerate for at least 1 hour.

i may or may not include some agar-agar. i'll have to see how i feel/how easily i can find it.


wound up using the agar-agar. i had flakes from a feta experiment a long time ago, so i put 1 tbsp flakes + 1/4 cup water in the blender. i alternated letting it sit a couple minutes, and running the blender on high for a minute, (while sauteeing the veggies) then put into a small pot with another 2 cups water and brought it to a boil. i reduced the heat to medium-high and did a low boil until the flakes were dissolved (i did do a little whisking) and the water reduced to 1 cup. i then poured it in the blender with the bean mixture and did a high blend.

i poured the mixture into a glass loaf pan with a thin layer of black pepper along the bottom, covered, and put in the fridge.

it smells amazing, but i'm too full of thai food to eat it right now, so i'm going to have to wait until later.

::update::
it's good, but a little mild. it needed mustard (which i always ate with pate, anyways). i think next time i'll try a more flavorful bean, or maybe just use more seasonings.

yield: 3 cups pate; nutrition: per 1/4 cup

Cals	Fat	Cholest	Sodium	Carbs	Sugars	Fiber	Protein
95	7g	0mg	199mg	7g	0g	2g	2g