While most people may think of pâté as containing meats like duck or chicken, it can actually be made vegetarian by using beans in place of the meats. (Beans, they can be made into anything!) By using Randall’s Great Northern White Beans, plus thyme, coriander and basil, you get a flavor that’s a lot like what you would in more traditional pâté. Try experimenting with the type of beer you use, lighter for more hoppy flavors and darker for more malty flavors. This pâté a great way to get more beans into your diet because it’s easily spreadable on crackers or vegetables as a snack or even as a dish for a party.
- 1 1/8 cups of Randall Great Northern Beans, drained and rinsed
- 2 to 3 green onions, chopped
- 4 tablespoons butter
- 1 1/2 cups finely grated carrots
- 1/2 cup minced onion
- 3 cloves garlic, minced or pressed
- 1/4 cup chopped parsley
- 2 eggs lightly beaten
- 1/2 cup dry bread crumbs
- 1/2 cup cream
- 1 1/2 tablespoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 3 tablespoons beer
- Fresh ground black pepper to taste
- Put the Randall Beans and green onions through the fine blade of a food mill. Melt the butter in a large skillet and sauté the carrots, onions, and garlic until soft.
- Combine everything in a large bowl and stir thoroughly. The mixture should be quite thick. Butter a round baking dish, about 8 to 10 inches across, and spoon the mixture in evenly.
- Butter a round of waxed paper and place it, buttered side down, on top of the pate. Cover the dish with a lid and bake it in a preheated 400 degree oven for 50 to 55 minutes.
- This pâté may be served warm or cold – from its dish or turned out on a plate.
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Great Northern Beans.