INGREDIENT:
500 g of white beans
1 onion
2 parsley
1/2 celery
a sprig of rosemary
2 tablespoons of butter or olive oil
150g of peanut butter without sugar
4 eggs
PREPARE
- Soak the beans overnight, drain the beans the next day, add fresh water and bring to a boil, reduce heat and cook covered until tender. About halfway through cooking, add a pinch of salt.
- Drain the beans and cool, save the remaining stock.
- Grind the cooled beans and vegetables with the addition of peanut butter. If the mass is too thick, add one tablespoon of the bean stock. Season the mass with salt and pepper if needed. Stir in the eggs.
- Put the mass in a cake pan lined with baking paper. Preheat the oven to 180 ° C, bake the pate for 45 minutes. Remove, cool and refrigerate overnight.