• 3 cups cooked Great Northern white beans
• 2 to 3 green onions, chopped
• 4 Tbs. butter
• 1½ cups finely grated carrots
• ½ cup minced onion
• 3 cloves garlic, minced or pressed
• ¼ cup chopped parsley
• 2 eggs, lightly beaten
• ½ cup dry bread crumbs
• ½ cup cream
• 1½ tsp. salt
• ¼ tsp. ground coriander
• ¼ tsp. basil
• ¼ tsp. thyme
• 3 Tbs. beer
• fresh-ground black pepper to taste
1. Put the beans and green onions through the fine blade of a food mill.
2. Melt the butter in a large skillet and sauté the carrots, onions, and garlic until soft.
3. Combine everything in a large bowl and stir thoroughly. The mixture should be quite thick.
4. 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 pâté. Cover the dish with a lid and bake it in a preheated 400-degree oven for 50 to 55 minutes.
5. This pâté may be served warm or cold—from its dish or turned out on a plate.
