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1
Preheat the oven to 350 degrees.
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2
Butter or oil a 5-cup pate tureen or baking dish, or a bread pan.
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3
Heat 2 tablespoons of the olive oil over medium heat in a medium skillet.
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4
Add the onion and carrot.
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5
Cook, stirring, until tender, about five minutes.
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6
Add 2 cloves of the garlic.
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7
Cook, stirring, until the garlic is fragrant, about one minute.
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8
Stir in the parsley and sage.
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9
Remove from the heat.
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10
Turn on a food processor fitted with the steel blade, and drop in the remaining clove of garlic.
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11
When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the bowl.
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12
Place the beans and eggs in the food processor.
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13
Turn it on, and add the lemon juice and the remaining 2 tablespoons of olive oil.
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14
Process until smooth.
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15
Add the onion mixture, and pulse to combine.
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16
Season to taste with salt and pepper.
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17
Scrape into the prepared baking dish, and cover tightly.
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18
Bake for 40 to 45 minutes until set and the top is just beginning to color.
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19
Remove from the heat, and allow to cool.
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20
For best results, refrigerate overnight.
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21
Serve at room temperature or cold.
