| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 4 | md | Plum tomatoes, oven-dried |
| 1 | tb | Extra-virgin olive oil, divided |
| 4 | Shallots, or 1/2 medium onion, finely chopped | |
| 2 | Cloves garlic, finely chopped | |
| 1 | c | Canned pinto beans, drained |
| 1 | tb | Sugar |
| 2 | tb | Fresh lemon juice |
| 1 | tb | White wine vinegar |
| 2 | ts | Fresh oregano, finely chopped or 3/4 tsp. dried |
| 2 | tb | Fresh basil, finely chopped |
| Salt | ||
| White pepper |
INSTRUCTIONS
Place oven-dried tomatoes in bowl of food processor fitted with metal blade. Pulse until coarsely chopped. Add 2 teaspoons of the olive oil and continue pulsing to a coarse puree. Add shallots or onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 teaspoon olive oil. Process to a smooth consistency. Add salt and white pepper to taste. Transfer to a pate dish or individual ramekins. Serve at room temperature or cover with plastic wrap, refrigerate and serve, chilled. Makes 1 1/2 cups To Make Oven-Dried Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with olive oil and bake on parchment paper 1 1/2-2 hours at 150 degrees. Recipe by: Diane Rozas Posted to MC-Recipe Digest V1 #635 by Aquasea221@aol.com on Jun 4, 1997
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