Ingredients
2 tablespoons unsalted butter
2 medium white onions, sliced
2 stalks celery, sliced
3 hard-cooked eggs, peeled and well chilled, preferably overnight.
1/3 cup broken walnuts
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons peanut butter, smooth or chunky
1 (16 oz) bag frozen French-cut green beans
3 tablespoon parsley leaves
Assorted crackers or bagel chips
Preparation
Melt butter in a heavy skillet over medium heat. Add onions and celery and saute, stirring occasionally, until lightly caramelized. Transfer to the bowl of a food processor and set aside, uncovered, to cool.
Lightly cook the green beans, in salted water until tender but still a fresh green color. Drain well and set aside to cool.
Combine all ingredients except crackers and bagel chips in the work of a food processor and pulse/chop to bring the pate to a finely chopped but still a little chunky. Taste and add more salt and pepper if needed.
Note: Made with pre-chilled eggs and vegetables pate may be served immediately. Otherwise, chill the mixture before serving.
