Sunday, July 31, 2011

Butter bean spread

Serves 2-4

1 can (400g) organic butter beans, drained
½ small onion, peeled and chopped
2-3 tbsp chopped fresh parsley
2-3 tbsp chopped fresh chives
1 tbsp tahini (sesame paste)
2 tsp miso paste (optional)
1 small garlic clove, peeled and chopped (optional)


Place all the ingredients in a food processor and blend until as smooth or as chunky as you like. Spoon into a small serving bowl and serve as a dip with lots of assorted fresh vegetable sticks. Alternatively, serve as a topping for baked vegetables or a spread for corn cakes, rice cakes and wheat-free bread. Cover and keep in the fridge for up to two days.

Canned beans make a great base for a host of fantastic spreads and dips. Simply switch your favourite variety for the butter beans in this recipe and follow the method as above. You can always vary the herbs or add spring onions instead of the small onion too. If you don't have a food processor, finely chop the onion and garlic and mash into the beans, herbs and pastes with a potato masher.

Serve with radishes.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.