White Bean Pate

1 can white beans, rinsed, or 1 2/3 cups cooked white beans
1/4 cup extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
3 garlic cloves, minced
2 eggs
2 tablespoons lemon juice
1/4 cup finely chopped parsley
1 teaspoon chopped fresh sage
Salt to taste (about 3/4 teaspoon)
Freshly ground pepper to taste

1. Preheat the oven to 350 degrees. Butter or oil a 5-cup pate
tureen or baking dish, or a bread pan.

2. Heat 2 tablespoons of the olive oil over medium heat in a
medium skillet. Add the onion and carrot. Cook, stirring,
until tender, about five minutes. Add 2 cloves of the garlic.
Cook, stirring, until the garlic is fragrant, about one
minute. Stir in the parsley and sage. Remove from the heat.

3. Turn on a food processor fitted with the steel blade, and
drop in the remaining clove of garlic. When the garlic is
chopped and adhering to the sides of the bowl, stop the food
processor and scrape down the bowl. Place the beans and eggs
in the food processor. Turn it on, and add the lemon juice
and the remaining 2 tablespoons of olive oil. Process until
smooth. Add the onion mixture, and pulse to combine. Season
to taste with salt and pepper. Scrape into the prepared
baking dish, and cover tightly.

4. Bake for 40 to 45 minutes until set and the top is just
beginning to color. Remove from the heat, and allow to cool.
For best results, refrigerate overnight. Serve at room
temperature or cold.

Variation: Substitute cooked black-eyed peas for the white
beans.

Yield: Serves 8 to 10.