Chili Pate

Directions

1. 1
   Stir oil, cumin and red pepper together in a 1-cup glass measure.
2. 2
   Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds.
3. 3
   Remove from oven and set aside.
4. 4
   Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor.
5. 5
   Process until onion is finely chopped.
6. 6
   Add coriander and tomatoes and process until coriander is coarsely chopped.
7. 7
   Scrape mixture into a bowl and stir in beans.
8. 8
   Place mixture in a loaf pan, 9 by 5 by 3 inches.
9. 9
   Cover with microwave plastic wrap.
10. 10
    Cook for 12 minutes.
11. 11
    Pierce plastic to release steam.
12. 12
    Remove from oven and uncover.
13. 13
    Cover with a towel for 10 minutes.
14. 14
    Uncover and let stand until cool.
15. 15
    Wrap pan tightly with foil or plastic wrap and place weight on the pate.
16. 16
    Refrigerate for 8 to 12 hours.
17. 17
    Uncover and unmold onto a plate.
18. 18
    Cut into 1/4-inch slices.