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White Bean & Pork Pate

1 medium carrot
1 stalk celery
1 medium onion
12 cup small white beans, rinsed
1 bay leaf
2 cups water
8 ounces pork shoulder chops (about)
12 teaspoon thyme leaves
14 cup dry white wine
salt and pepper
cornichons (sour French pickles) or tiny dill pickle
crusty sliced bread or toast


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.

Source: www.food.com