Friday, 20 August 2010

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.

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