Safta's Mock Liver (Green Bean and Pea Pâté)

Ingredients

• 2 large onions, cut in half lengthwise and thinly sliced
• 1 1/2 tablespoons vegetable oil or olive oil
• 2 large eggs
• 1/2 pound green beans, ends trimmed, cut into 2-in. pieces
• 1 cup shelled fresh English peas or frozen peas
• 1/2 cup walnuts
• 1 small garlic clove, peeled
• About 3/4 tsp. kosher salt
• About 1/2 tsp. pepper
• Matzo crackers

Preparation

1. 1. Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45 to 60 minutes. Let cool completely.
2. 2. Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.
3. 3. Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.
4. 4. Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like. Serve at room temperature, with matzo crackers.
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