Chef Don's Kitchen Recipe File

 
RECIPE NAME: White Bean Pate Original Date:
DIRECTORY: Appetizers Cold 2/23/96
    Revision Date:
    6/1/96
Sensitivity: Save bean cooking liquid for use in recipe.

Ingredients

7 cups

1 gall & 5 cups

Specs
A:

white navy beans

 2 cups 6 cups  
water 6 cups 1 gal & 2 cups  
B:

water

 8 cups 1 ½ gallons  
C:

lemon juice, fresh

 ½ cup 1 ½ cups  
olive oil ½ cup 1 ½ cups  
onion, diced ¼" ¼ cup ¾ cup  
garlic, minced, fresh 1 tsp 1 TBSP  
salt mix 3:1 2 tsp 2 TBSP  
black pepper, fresh ground, fine ½ tsp 1 ½ tsp  
bean cooking liquid 1 cup 3 cups  
D:

Italian parsley, fresh minced

 ¼ cup ¾ cup  
mint, fresh minced 2 TBSP 6 TBSP  
dill, fresh minced 2 TBSP 6 TBSP  
       

Soak "A" beans and water overnight. Drain and rinse.

Place beans with "B" 8 cups water in saucepan, and cook until very soft but not mushy.

Drain well saving bean liquid.

Let cool to room temperature then puree in batches in robot coupe with "C" ingredients until smooth.

Stir in "D" ingredients and mix well to combine.

Place in a clean container. Label, date, initial and refrigerate.