White Bean - Sun-dried Tomato Pate
Soak
1 cup of white navy beans the night before, and rinse the beans in the morning,
and drain.
1
c. white navy beans
5
c. water
2
bay leaves
Bring
beans and bay leaves to a boil and turn down heat, and cook until tender. Skim any white foam off of the top and
discard.
In a food processor add:
cooked white navy beans
1/3
c. sun-dried tomatoes (if using a jar, drain off oil)
1/3
c. basil, fresh (packed tightly)
1
tsp. garlic, fresh
1/2 - 1 tsp olive oil
1/4 c. + 2 tbsp. Kalamata olive juice
1
-2 squirts of lemon juice (to taste)
Season
with sea salt
Pinch
of cayenne pepper
Blend
mixture together until smooth and then fill a small bowl with the bean pate.
Garnish
Garnish
with slices of red, yellow and orange peppers around the bowl.
This
pate can also be served on sliced cucumbers or filled inside celery stalks and
served as an appetizer.
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