My green bean spread has been known as mock chopped liver for a generation. You can serve this hors d’oeuvre before a festive meal as an alternative to pâté for vegetarians or non-liver eaters, but I object to it’s nickname—it’s not mock anything! It’s a variable and novel way to enjoy fall green beans, especially the larger tough ones. Let’s elevate the green bean spread by re-naming it terrine de haricots verts: a much classier appetizer to serve before your Thanksgiving turkey.
If you search around for recipes, you’ll find richer, more amplified green bean spreads, but mine is lean, almost a pesto without cheese. To make it more the consistency of chopped liver and help hold the spread together, feel free to add mayonnaise, cream, or one to two chopped hard-boiled eggs. For a mellower, meatier flavor, increase the amount of chopped onion or scallion and sauté it in 2 to 3 tablespoons olive oil until it begins to caramelize. Also keep in mind, the more you whir the mix in your food processor, the smoother texture the spread will have.
Set the terrine out in a pretty dish with a spreader and seeded crackers before the Thanksgiving meal. The next day, stuff a few spoonsful inside pita breads or piled on top of rounds of baguette, along with some humus, olives or melted cheese, and relish. The sandwiches will make quick lunch accompaniments for your leftover-turkey soup.
Yield: approximately 3/4 cup
- 1/2 pound green beans, trimmed
- 1/4 cup roasted almonds, walnuts or cashews
- 2 T. fresh herbs (parsley, basil, cilantro), chopped
- 1 large clove garlic
- 1 scallion or 1 small onion
- 1 T. wine vinegar or lemon juice
- 1 T. olive oil
- salt and pepper, to taste
Steam the green beans in a small amount of water until soft; rinse in cold water and drain. In food processor, finely chop nuts, then add remaining other ingredients, including beans. Process to your preferred consistency. Season and add more oil (or 2 tablespoons mayonnaise) if the mix is not smooth enough.