• The night before, soak the beans in cold water to rehydrate them.
• Cook the beans in water with bay leaf and one pinch of salt for about 1 hour or until soft. If necessary, add more water while cooking.
• Drain the beans, but keep the cooking water aside.
• Finely chop the onion or shallot, and cook gently in a small pan on low heat with olive oilf or 3 minutes. Then add the beans and a pinch of salt, stir, and cook over medium heat for 3 minutes.
• Put the veggies in the blender, add the saba (or balsamic vinegar), a tablespoon of olive oil, and two tablespoons of the beans' cooking water. Blend and reduce to a cream.
• Then taste the cream, adjust the salt, and add more cooking liquid until the cream is soft as you want it.
• Place the paté in a bowl, cover, and place in the refrigerator for 3 hours. Remove from refrigerator 1 hour before serving.
• Reheat the terrine for three minutes, covered with aluminum foil, in a preheated oven(190C degrees or 374F). But you can eat it at room temperature.
• Store in the refrigerator for several days.

Food tip

• If you use canned beans, wash them under running water and cook for 10 minutes in water with bay leaves, and salt to give it flavor. Save the cooking liquid to make the paté fluid.