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Pate, White Bean (M/P, TNT)
Source: An old Sunset magazine
Serves: 6 to 8

1 large (about 1/2 pound) onion, finely chopped
2 cloves garlic, pressed or minced
About 1/2 cup regular-strength vegetable or chicken broth
1/4 cup sherry vinegar or 3 tablespoons white wine vinegar
1 can (15 ounces) cannellini (white kidney) beans, drained
Salt and pepper to taste
Red bell pepper strips and diagonal cut carrot slices

In a 10"-12" frying pan, combine onion, garlic, and 1/4 cup broth. Stir often over medium-high heat until a brown film forms on pan bottom, 6 to 8 minutes.

Deglaze pan by adding vinegar; stir to release brown film. Repeat browning and deglazing once or twice, using 2 tablespoons broth at a time, until vegetables are richly browned.

Add beans to onion mixture and coarsely mash. If needed, add a little more broth to give beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Mound in a bowl or on a plate. If making ahead, cover and chill up to 3 days.

Serve pate warm or cool; scoop onto red pepper strips and sliced carrots.

Poster's Notes:
Piquant braised-deglazed onions enrich this mixture. It is low fat and high fiber.

I used white balsamic vinegar and vegetable broth and served this with some Fat-free crackers as well as the vegetables. I also put the mixture into the food processor to make it smoother.

Posted by Steve & Marilyn Kerman

Nutritional Info Per Serving: N/A