Practically Pâté

• 2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped white or yellow onion
• 2 cups green beans that have been cleaned, trimmed, and chopped into 1/2-inch pieces
• 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh)
• 1/4 cup lightly roasted walnuts
• 2 hard-boiled eggs, peeled
• 1/2 teaspoon Dijon mustard
• 2 tablespoons mayonnaise
• 2-3 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• fresh, chopped parsley or chives to garnish

1. In a medium skillet over medium-high heat, saute the olive oil and onions until the onions become transluscent and soft, about 5 minutes.
2. Add in the green beans and thyme and contine to cook until the green beans soften and the onions begin to caramelize, about 8-10 minutes more.
3. Remove the pan from the heat and allow the mixture to cool for about 15 minutes.
4. Move the mixture to a deep bowl or to the bowl of a food processor fitted with a blade. Add in the nuts, eggs, mustard, mayonnaise, lemon juice, salt, and pepper. Blend with an immersion blender or the food processor until smooth.
5. Transfer pate to a serving dish. Garnish if desired. Serve with crackers, baguette, and/or crudite or use as a sandwich spread.

extra virgin olive oil, white, green beans, thyme, walnuts, eggs, mustard, mayonnaise, lemon juice, kosher salt, freshly ground black pepper, parsley

Taken from food52.com/recipes/8065-practically-pate (may not work)