Green Bean – Cashew Pate

Here is an unusual recipe that may be unlike any you have experienced before. This wonderful “pate” is made with fresh green beans and cashews, and is delightful. It is similar to classic Jewish “Chopped Liver,” but vegetarian, and even more delicious!

1 lb. fresh green beans, trimmed
¼ cup (1/2 stick) butter
1 lg. onion, diced
2 hard-cooked eggs, peeled
¼ cup chopped, roasted unsalted cashews
Salt and freshly ground pepper

Bring a large pot of water to a rolling boil. Add the green beans and boil until crisp-tender and still bright green, about 5 minutes. Drain well.

Melt the butter in a medium skillet over medium-low heat. Add the diced onion and sauté until golden, about 6 to 8 minutes. Transfer to a food processor. Add the green beans, eggs and cashews to the processor and chop using on/off turns, then blend until mixture is smooth. Taste and season with salt and pepper. Blend again. Serve at room temperature with crackers or cocktail rye. (I love this with Stoned Wheat Thins … it’s a great combo!)


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