White Bean Pate
1 large (about 1/2 pound) onion, finely chopped
2 cloves garlic, pressed or minced
about 1/2 cup regular strength vegetable stock
1/4 cup sherry vinegar or white wine vinegar
1 (15oz.) can cannellini (white kidney) beans, drained
salt and pepper
In a 10 - 12 inch frying pan, combine onion, garlic and 1/4 cup broth. Stir often over medium-high heat until a brown film forms on pan bottom, 6 -8 mins. Deglaze pan by adding vinegar; stir to release brown film. Repeat browning and deglazing once or twice, using 2 T. broth at a time, until vegetables are richly browned.
Add beans to onion mixture and coarsely mash. If needed, add a little more broth to give beans the texture of creamy mashed potatoes. Add salt and pepper to taste. Mound in a bowl or on a plate. If making ahead, cover and chill up to 3 days.
Serve pate worm or cool;