Butter Bean Pate

2 x 420g cans butter beans, drained or equal amount of freshly cooked beans

1 lemon, grate zest & juice

2 cloves of garlic, crushed

2 tbsp fresh mint, chopped

3 tbsp olive oil (I use a mixture of extra virgin & normal)

salt & black pepper to season
1. Place beans and lemon juice in a food processor and blend until smooth.

2. Add lemon zest & juice, garlic, mint and oil and process again. Add a tbsp of water if a smoother consistency is required.

3. Season to taste with salt and black pepper.

4. Refrigerate until required. Keeps well in fridge for up to 5 days.

I have also made this with homegrown borlotto beans.