Butter Bean Spread

This is a great alternative spread.  Can be used in wraps, on crackers or to accompany meat or fish dishes.


400 gr butter beans – If using dried, leave overnight in water and boil the next day till soft. Tinned butter beans can be used if preferred.

2 tbs olive oil

3 or 4 garlic cloves crushed

White vinegar to taste

Salt and plenty of black pepper, ground

Small handful of basil leaves


Put all the ingredients, except the basil leaves, into a blender and zap till you have a smooth paste.  Add the basil leaves, stir into the paste and zap for just a couple of seconds.

This will keep in the refridgerator in a closed tupperware for up to 4 days.