Puréed butterbeans make a rich and filling dip
(3 votes)
Cook: 20 Mins
Serves: 8
Price: 12p per serving
Nutritional Information
Each 36g serving contains
Energy
170kj
41kcal
170kj
41kcal
2%
Fat
0.9g
0.9g
Low
1%
1%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
0.2g
0.2g
Low
<1%
<1%
Salt
0.00g
0.00g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
473kj/113kcal
Typical energy values per 100g:
473kj/113kcal
Ingredients
2tsp rapeseed oil
6 cloves garlic, peeled and halved
2 sprigs thyme, leaves picked, plus extra to serve
1tbsp chopped rosemary
400g tin butterbeans in water, drained and rinsed
1tbsp cider vinegar
Method
1
Put the oil in a small pan with the garlic. Cook over a low heat for 5 mins until the garlic starts to sizzle.
2
Remove the pan from the heat and add the thyme and rosemary. Leave to cool fully.
3
Add the butterbeans to the pan with the cider vinegar and blend until smooth, adding a little water if the mixture's too thick. Transfer to a bowl and garnish with thyme sprigs to serve.