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Smokey puréed butter beans on toast
The perfect quick and easy vegetarian al fresco snack with almost no cooking needed.
Serves 4 Portions
Recipe for Smokey puréed butter beans on toast
3 x 400g tins butter beans
2 fresh rosemary sprigs
150ml olive oil
2 tbsp freshly boiled water
½ tsp Spanish sweet smoked paprika (pimentón dulce), plus extra to serve
8 sourdough bread slices
1-2 large garlic cloves
Extra-virgin olive oil to drizzle
Drain and rinse the butter beans, then tip them in a food processor bowl. Coarsely chop the rosemary, then add to the beans. Whizz to combine, then reduce the speed and drizzle in the olive oil until smooth.
Add the hot water and whizz until silky. Stir in the smoked paprika, then taste and season with salt and pepper.
Toast the bread. Peel the garlic cloves, cut a little off the ends, then rub the toast with the cut garlic.
Top each toast with a generous spoonful of the butter bean mash and some chickpeas. Drizzle with the extra-virgin olive oil, then sprinkle with sea salt and extra smoked paprika to serve. This would be good served with a sharp, dressed green salad.