Pâté with beans and rosemary
Pâté di fagioli borlotti al rosmarino
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For 4 people
300 g of beans, boiled
1 clove of garlic
1 sprig of rosemary
1 tablespoon of extra virgin olive oil
aromatic salt with herbs de Provence
pepper
Clean, chop and soften the garlic in oil (you can also leave it whole and take it off in the end). Finely chop the needles of rosemary sprigs and add garlic.
Stir in the beans and let them flavor well, adding a little salt and pepper.
Leave on the heat a few minutes, then shut off the heat and let cool, but not cool.
Using an immersion blender you reduce everything into pâté.
If needed add some water and/or olive oil to make it softer. Pour into a baking dish greased with a thin layer of oil, like that for the loaf pan.
Store it in the refrigerator for several hours before serving.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan. Ricetta pubblicata nel volume "La Cucina Diet_Etica", di Emanuela Barbero e Luciana Baroni, ed. Sonda
