Ingredients
Scale
- 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
Instructions
- 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.