1/2 cup sun-dried tomatoes
boiling water as needed
1 tbs olive oil
1 small yellow onion chopped
1 clove garlic, chopped
1/2 cup blanched almonds
3 cups slow-cooked OR 2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
2 tbs minced fresh parsley leaves
salt & freshly ground black pepper

place the tomatoes in a heatproof bowl with enough boiling water to cover. let stand 30 minutes to soften. drain, reserving 1/2 cup of the soaking liquid, & set aside.

heat the oil in a medium-size skillet over medium heat. add the onion & garlic. cover & cook until softened, about 5 minutes. set aside.

in a food processor, pulse the almonds until coarsely chopped. add the beans, drained tomatoes, the reserved soaking liquid, onion mixture, & parsley & season with salt & pepper. process until smooth.

lightly oil a 4-cup terrine mold or a small pan (depending on the shape of your slow cooker). spoon the mixture inside, pack it in, & smooth the top. cover with aluminum foil, making several holes in the foil for steam to escape. place the pan on a rack or trivet that has been set inside a 6-qt slow cooker. pour an inch of water into the bottom of the cooker. cover & cook on LOW for 4 hours.

remove from the slow cooker & let cool completely before inverting & removing from the mold. refrigerate for at least several hours or overnight before serving. serve cool or at room tempetature.

SERVE THIS WITH CRACKERS OR RAW VEGGIES OR SPREAD IT ON TOASTED ITALIAN OR FRENCH BREAD.

6-8 servings