Ingredients

• 500 g dried white beans (for example, "Piękny Jaś")*
• 1 large onion
• 2 large parsnips
• 1/2 celery root
• sprig of rosemary
• 2 tablespoons butter or olive oil
• 150 g peanut butter (smooth, 100% peanuts, no sugar)
• 1/2 teaspoon grated nutmeg
• 4 eggs

Preparation

1. The day before baking the pâté, soak beans: place in a large pot, cover with cold water approximately 10 cm above the level of beans, and let soak overnight.
2. The next day, drain, add fresh water (in the amount of approximately 5 cm above the level of beans), and bring to boil. Reduce heat and cook covered for approximately 2 and 1/2 hours until tender. Add a pinch of salt roughly halfway through cooking. Drain beans and cool (save the remaining broth).
3. Roast vegetables: preheat oven to 180°C. Peel onion, parsnips, and celery root and cut into cubes. Arrange on a baking sheet, season with salt and pepper, add rosemary leaves and melted butter or olive oil, mix, and place in the oven. Bake without a lid for approximately 30 minutes. Cool and drain off any excess liquid, remove rosemary.
4. Grind cooled beans and vegetables in a food processor or through a meat grinder, with the addition of peanut butter and nutmeg. Add reserved bean broth one tablespoon at a time if the mixture is too thick and stiff. Save remaining broth to use in bean soup, for example, or Breton beans. Season the mixture with salt and pepper if needed. Finally, mix with eggs.
5. Place into a long loaf pan (approximately 36 cm long) lined with parchment paper. Bake without a lid in an oven preheated to 180°C for approximately 45 minutes. Remove, cool, place in refrigerator overnight.