3 hrs 10 mins
James Craig's Note:
Creamy textured white beans blended with bits of seasoned pork make this a savory pate. Serve it as a hearty first course to spread on crusty bread or to scoop upon crisp vegetables. The recipe was taken from "Sunset Magazine". Preparation time is the time it takes to slice carrot, celery, and onion.
My Private Note
Units: US | Metric
- 1Cut carrot, celery stalk, and onion into chunks.
- 2Combine in a 3 or 4 quart pan with the beans, bay leaf, water, pork, and thyme.
- 3Bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.
- 4Lift out pork and set aside.
- 5Add wine to beans and boil; uncovered until liquid evaporates, stir often.
- 6Remove meat from bone.
- 7Coarsely chop meat.
- 8Whirl beans and vegetables in a food processor or blender until very smooth.
- 9Combine beans and pork; season with salt and pepper.
- 10Serve or cover and chill up to 4 days.
- 11Present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.
- 12Serve with pickles and bread.
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Nutritional Facts for White Bean & Pork Pate
Serving Size: 1 (183 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 162.9
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 2.8 g
- Cholesterol 32.2 mg
- Sodium 48.7 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 2.0 g
- Sugars 1.7 g
- Protein 10.0 g