White Bean & Pork Pate
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
5-6
ingredients
- 1 medium carrot
- 1 stalk celery
- 1 medium onion
- 1⁄2 cup small white beans, rinsed
- 1 bay leaf
- 2 cups water
- 8 ounces pork shoulder chops (about)
- 1⁄2 teaspoon thyme leaves
- 1⁄4 cup dry white wine
- salt and pepper
- cornichons (sour French pickles) or tiny dill pickle
- crusty sliced bread or toast
directions
- Cut carrot, celery stalk, and onion into chunks.
- Combine in a 3 or 4 quart pan with the beans, bay leaf, water, pork, and thyme.
- Bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.
- Lift out pork and set aside.
- Add wine to beans and boil; uncovered until liquid evaporates, stir often.
- Remove meat from bone.
- Coarsely chop meat.
- Whirl beans and vegetables in a food processor or blender until very smooth.
- Combine beans and pork; season with salt and pepper.
- Serve or cover and chill up to 4 days.
- Present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.
- Serve with pickles and bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
James Craig
Mesa, Arizona