Safta'S Mock Liver (Green Bean And Pea Pâté)

1. 1

   Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45 to 60 minutes. Let cool completely.

2. 2

   Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.

3. 3

   Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.

4. 4

   Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like. Serve at room temperature, with matzo crackers.

5. 5

   Make ahead: Up to 1 day, chilled.

* Per serving · 4 servings · Values may vary.