Preparation / Directions:
This vegetable pate has lively flavor and texture, but is surprisingly low in calories.
In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until the gelatin dissolves, about 3 minutes. Set aside.
In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans, cover and cook 4 to 5 minutes.
Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3 cup mold and chill until firm. Unmold and serve with crackers.