A deliciously divine white bean pate appetizer via Chef Christoper Cina, it is even better on the 3rd day! Method :- -  Simmer (do not boil!) the white beans in unsalted water with bay leaves just until they start to split, about 2 ½ hours. -  While the white beans are simmering, in a small sauté pan, cover the garlic cloves with oil.  Place them on medium low heat and allow them to soften and turn golden brown. -  Allow the garlic to cool. -  Drain the oil and reserve in the fridge. -  In a small mixing bowl, mash the garlic with a fork.  Reserve until the beans are done. -  Heat a larger sauté pan with 2 Tbs. of oil, place on medium high heat. -  When the pan is hot, add the onions and cook until they start to develop some color, about 5 minutes. -  Add the balsamic vinegar to the onions, reduce by half and remove from heat.  Reserve until the beans are done. -  When the beans have finished, remove the bay leaves and drain. -  While the beans are still hot, begin to mash them with a large spoon.  You can also mash them in a mixer with the paddle. -  Once you’ve mashed the beans, add the butter, half pound at a time and continue to mix until all the butter has been incorporated. -  Add the mashed garlic, onions and vinegar, and parsley and mix well. -  Season with salt and white pepper.  Keep in mind while seasoning hot ingredients that will be served cold, you want  to slightly over salt as the saltiness will dissipate considerably when served cold. -  Remove to a serving dish and chill for at least 4 hours. -  Serve with breads, crackers or anything else you might use with a spread.

Servings:  10
Prep Time:  20 minutes
Total Time:  20 minutes