Bean & Lamb Pate

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 1 medium carrot
• 1 stalk celery
• 1 medium onion
• 1/2 cup small beans, rinsed
• 1 bay leaf
• 2 cups water
• 8 ounces lamb shoulder chops (about)
• 1/2 teaspoon thyme leaves
• 1/4 cup dry wine
• salt and pepper
• cornichons (sour french pickles) or tiny dill pickle
• crusty sliced bread or toast

Recipe

• 1 cut carrot, celery stalk, and onion into chunks.
• 2 combine in a 3 or 4 quart pan with the beans, bay leaf, water, lamb, and thyme.
• 3 bring to boiling, then reduce heat; cover and simmer until beans are tender and mash easily, about 2 hours.
• 4 lift out lamb and set aside.
• 5 add wine to beans and boil; uncovered until liquid evaporates, stir often.
• 6 remove meat from bone.
• 7 coarsely chop meat.
• 8 whirl beans and vegetables in a food processor or blender until very smooth.
• 9 combine beans and lamb; season with salt and pepper.
• 10 serve or cover and chill up to 4 days.
• 11 present in a crock or as 1/2 cup portions in lettuce leaves on individual plates.
• 12 serve with pickles and bread.