Butter Bean & Avocado Spread

Butter Bean & Avocado Spread

  • Servings: 2-4
  • Difficulty: easy
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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.

Also known as lima beans, butter beans are packed with the goodness of dietary fiber, molybdenum, copper, manganese and folate. They are also high in vitamins B1, B6 and iron.

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.

Ingredients

1 Cup cooked butter beans

1 Ripe avocado

1 Head of garlic

1 Large onion

2 Tomato

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

Method

  1. If you are using chilli, wash and finely slice it.
  2. Peel and crush the garlic.
  3. Peel, wash and finely dice the onion.
  4. Wash and finely chop the tomato.
  5. Peel and chop the avocado.
  6. In a food processor, blend the butter bean and avocado till you get a paste (a bit lumpy is also fine).
  7. Combine the chilli (if using), crushed garlic, diced onion, chopped tomato and butter bean-avocado mixture in a bowl.
  8. Add salt to taste, Worcestershire sauce, lime/lemon juice and olive oil.
  9. Mix thoroughly, transfer to an airtight container and refrigerate for a couple of hours before serving.

Note:

  1. Chilli is optional but gives the spread a nice kick. If you prefer something milder, you can add a couple of drops of Tobasco.

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