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Ingredients
- 4 med Plum tomatoes, oven-dry
- 1 Tbsp. Extra-virgin extra virgin olive oil, divided
- 4 x Shallots, or possibly 1/2 medium onion, finely minced
- 2 x Cloves garlic, finely minced
- 1 c. Canned pinto beans, liquid removed
- 1 Tbsp. Sugar
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. White wine vinegar
- 2 tsp Fresh oregano, finely minced or possibly 3/4 teaspoon dry
- 2 Tbsp. Fresh basil, finely minced
- Â Â Salt
- Â Â White pepper
Directions
- Place oven-dry tomatoes in bowl of food processor fitted with metal blade. Pulse till coarsely minced. Add in 2 tsp. of the extra virgin olive oil and continue pulsing to a coarse puree.
- Add in shallots or possibly onion, garlic, beans, sugar, lemon juice, vinegar, oregano, basil and remaining 1 tsp. extra virgin olive oil. Process to a smooth consistency.
- Add in salt and white pepper to taste.
- Transfer to a pate dish or possibly individual ramekins. Serve at room temperature or possibly cover with plastic wrap, chill and serve, chilled.
- Makes 1 1/2cups
- To Make Oven-Dry Tomatoes: Cut tomatoes into 1 1/2-inch thick slices, baste lightly with extra virgin olive oil and bake on parchment paper 1 1/2-2 hrs at 150 degrees.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 860g | |
| Calories 497 | |
| Calories from Fat 147 | 30% |
| Total Fat 16.77g | 21% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 736mg | 31% |
| Potassium 1968mg | 56% |
| Total Carbs 76.09g | 20% |
| Dietary Fiber 18.6g | 62% |
| Sugars 28.14g | 19% |
| Protein 17.19g | 28% |
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