White Bean Pate

1. 1

   In a wide frying pan, combine onion, garlic, and 1/4 cup of the broth.

2. 2

   Cook over medium-high heat, stirring often, until liquid evaporates and onion begins to brown.

3. 3

   To deglaze, add vinegar to pan and stir to loosen the browned bits.

4. 4

   Continue to cook, stirring occasionally, until mixture begins to brown again.

5. 5

   Repeat 1 or 2 more times using 2 more tablespoons broth each time; vegetables should be deeply browned.

6. 6

   Add beans to onion mixture and mash coarsely with a spoon.

7. 7

   If necessary, add a little more broth to give the beans a mashed potato consistency.

8. 8

   Season with S&P to taste.

9. 9

   Serve Pate warm or cool with vegetables dippers.

* Per serving · 4 servings · Values may vary.

No additional tips available.