Monday, March 17, 2008

Slow Cooker Sun Dried Tomato Pate

I'm always on the lookout for something that will make a yummy sandwich for dear daughter to take to school. Even though she is off this week, this no-fuss but still delicious recipe caught my eye. She'll be eating this with crackers and crudites rather than in a sandwich this week! With my apologies to Robin Robertson:

Slow Cooker Sun Dried Tomato Pate
1/2 C sun dried tomatoes
boiling water as needed
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 C blanched whole almonds
2 15-oz cans white beans (or 3 C cooked from dried beans)
2 Tbs minced fresh parsley
Salt and pepper to taste

Place the tomatoes in a heatproof bowl with enough boiling water to cover. Let stand for 30 minutes to soften well. Drain, reserving 1/2 C of the soaking liquid. Heat the oil in a frying pan over medium heat, add onion and garlic, and sweat until softened and translucent, about 5 minutes. In a food processor, pulse the almonds until coarsely chopped. Add the beans, the drained tomatoes, the reserved soaking liquid, the onion mixture and parsley and process until smooth. Season to taste with salt and pepper. Spray an oven-proof 4 cup mold that fits inside your crock pot. Pack well with the bean mixture, smoothing top flat. Cover tightly with aluminum foil, poking several holes to let steam escape. Place the mold on a trivet in the crockpot, pour an inch of hot water in. Cover and cook on low for 4 hours. Let cool completely before inverting and removing from the mold. Refrigerate for several hours or overnight before serving. Serve cool or at room temperature.

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