White Bean & Pork Pate

Ingredients

• 1 medium carrot
• 1 stalk celery
• 1 medium onion
• 1/2 cup small white beans, rinsed
• 1 bay leaf
• 2 cups water
• 8 ounces pork shoulder chops (about)
• 1/2 teaspoon thyme leaves
• 1/4 cup dry white wine
• salt and pepper
• cornichons (sour French pickles) or tiny dill pickles
• crusty sliced bread or toast

Directions

1. 1

   Cut carrot, celery stalk, and onion into chunks.

2. 2

   Combine in a 3 or 4 quart pan with the beans, bay leaf, water, pork, and thyme.

3. 3

   Bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.

4. 4

   Lift out pork and set aside.

5. 5

   Add wine to beans and boil; uncovered until liquid evaporates, stir often.

6. 6

   Remove meat from bone.

7. 7

   Coarsely chop meat.

8. 8

   Whirl beans and vegetables in a food processor or blender until very smooth.

9. 9

   Combine beans and pork; season with salt and pepper.

10. 10

    Serve or cover and chill up to 4 days.

11. 11

    Present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.

12. 12

    Serve with pickles and bread.