Mary's Country Bean Paté

We like to spread a thin layer of paté on a whole wheat tortilla and cover with thin slices of Muenster cheese. Place in the toaster oven until the cheese is just melted. Remove from the oven, fold the tortilla in half, cool slightly, and slice into triangles. We eat them as a finger food for lunch or snacks.

1/2  small red onion, diced
2 cloves garlic
1  can (16-ounce) cannellini beans, drained and rinsed
3/4 cup white breadcrumbs
1 teaspoon coarse brown mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon thyme
1/2 teaspoon dill
1/2 teaspoon tarragon
 {salt}, to taste
 {pepper}, to taste
In a food processor mince the onion and garlic. Add the beans, breadcrumbs, mustard, lemon juice, oil, 1/2 teaspoon pepper, nutmeg, parsley, basil, thyme, dill, and tarragon. Process until smooth, stopping once or twice to scrape the mixture down the sides of the work bowl. Adjust the seasonings and add salt and pepper to taste. Cover and refrigerate.

Will stay fresh in the refrigerator for about 2 weeks. Use as a spread.

Ease of Preparation: Easy

Preparation Time: 15 min

Servings: makes about 3 cups

Recipe By: Elayne Achilles, Ed. D.

From:  The Dysphagia Cookbook
Used with permission of Cumberland House Publishing