White Bean Pâté

2.5# Dry White Beans

2# butter, softened to room temperature

2 onions, julienne fine

1/2 cup balsamic vinegar

1 cups whole garlic cloves

olive oil

1/2 cups chopped parsley

salt and white pepper to taste

Method:

1. Simmer the garlic cloves in the olive oil under they are soft.

2. Drain the oil and save to use for the next batch.

3. Cook the white beans in water without seasoning until they just start to fall apart.

4. While the beans are cooking, caramelize the onions until they are a golden brown.

5. Add the balsamic vinegar to the onions and cook for two minutes.

6. Remove the onions from heat and cool to room temperature.

7. When the beans are finished, drain and place in the mixing bowl or Kitchen Aid while they are still hot.

8. On speed 2, slowly add the butter until it is all fully incorporated.

9. Add the onions, garlic, and parsley to the bean mixture and allow to incorporate fully.

10. Season with salt and white pepper to taste.

11. Keep in mind to overseason slightly as the saltiness will dissipate when the pate is cold.

12. Allow to cool for 24 hours in the refrigerator.

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