Butter Bean & Avocado Spread
The genesis of today’s recipe: the heat is on; I favour one-pot meals; I am trying to incorporate more beans and legumes into my diet.
The result: a creamy, good-for-you, cooling, versatile spread.
combine them with nourishing avocado and you get one amazingly simple and delicious spread with endless possibilities
You can enjoy this with some crusty rolls, use as a sandwich filler, spread on a tortilla, mix with some warm pasta or serve with crudités.
I used dried butter beans which were soaked for 8 hours and boiled in a pressure cooker. You can use canned beans if you prefer, they are just as good.
1 Cup cooked butter beans
1 Ripe avocado
1 Head of garlic
1 Large onion
1-2 Fresh bird’s eye chilli (optional)*
1-2 Tablespoons Worcestershire sauce
Juice of one large lime or lemon
1 Tablespoon olive oil
Salt to taste
- If you are using chilli, wash and finely slice it.
- Peel and crush the garlic.
- Peel, wash and finely dice the onion.
- Wash and finely chop the tomato.
- Peel and chop the avocado.
- In a food processor, blend the butter bean and avocado till you get a paste (a bit lumpy is also fine).
- Combine the chilli (if using), crushed garlic, diced onion, chopped tomato and butter bean-avocado mixture in a bowl.
- Add salt to taste, Worcestershire sauce, lime/lemon juice and olive oil.
- Mix thoroughly, transfer to an airtight container and refrigerate for a couple of hours before serving.
- Chilli is optional but gives the spread a nice kick. If you prefer something milder, you can add a couple of drops of Tobasco.