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This unusual Green
Bean Pate will be a big hit at your next party. This recipe has been called "Mock or Faux Chopped Liver Pate" by many
vegetarians. Everyone will ask for this recipe, so be prepared!
I slightly adapted this recipe from the
Moosewood Cookbook (1992), by Mollie Katzen.
Check out Linda's
Appetizer Recipes or more great appetizer ideas.
Green Bean Pate Recipe
Recipe Type:
Appetizer,
Dips, Spreads & Pates,
Green Beans
Yields:
2 cups
Prep time: 20 min
Bake time: 45 min
Ingredients:
1/2 pound fresh
green beans, ends trimmed
3 large
onions, peeled and sliced
1/4 cup vegetable broth
3 hard-cooked
egg whites*
1 cup walnut or pecan pieces
1/2 teaspoon salt or to taste
1/2 teaspoon coarsely-ground
black pepper
Assorted crackers or bread
* You could substitute whole hard-cooked eggs for the whites if you desire.
Preparation:
In a large saucepan over medium-high heat, cook green beans in water for 12 minutes. Remove from heat and drain.
In a medium frying pan over medium heat, sauté onions in vegetable broth 30 minutes or until onions are well done, stirring frequently. Remove from heat.
In a food processor, place green beans, onions, hard-cooked eggs whites, walnuts or pecans, salt and pepper; whirl until a pate-like consistency is reached.
Transfer into a serving bowl and serve with assorted crackers, vegetables, bread, tortillas, or as a sandwich spread.
This dish benefits from having an hour or so for the flavors to meld. It can be made up to 8 hours ahead and keeps 2-4 days,
refrigerated.
Yields 2 cups.
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