WHITE BEAN AND SUN-DRIED TOMATO PATE - INDIAN

Though this makes a classy appetizer, served with whole-grain
crackers or crispbreads, I like to pack it for picnics to use as a
spread for fresh French or rye bread.

Ingredients:

* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 1/2 cups well-cooked cannellini or navy beans
* 1/4 cup oil-cured sun-dried tomatoes
* juice of 1/2 lemon
* 1 sprig parsley
* 1/4 teaspoon each: dried thyme, summer savory
* salt and freshly ground pepper to taste

Heat the oil in a skillet. Add the onion and saute over
moderate heat until translucent. Add the garlic and
continue to saute until the onion is just beginning to
brown. Combine the onion mixture with all the remaining
ingredients except the salt and pepper in the container of
a food processor and process until completely smooth.
Drizzle in 2 tablespoons of water or so, to loosen the
consistency. Stop and scrape down the sides as needed.

Season to taste with salt and pepper. Pat into an
attractive shallow crock to serve.

Makes about 2 cups.

Per 2-tablespoon serving: Calories: 41; Total fat: 1 gram;
Protein: 1 gram; Carbohydrate: 6 grams; Cholesterol: 0
grams; Sodium: 2 milligrams