Smashed cannellini beans & veggie sticks

Smashed cannellini beans & veggie sticks

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MRS: We love this creamy, tangy purée, which is pretty versatile. It makes a great snack with veggie sticks like this but is also lovely spread on toast, or even served as an accompaniment to grilled fish for dinner.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat 2 tablespoons extra-virgin olive oil in a saucepan over a medium heat, add 1 thinly sliced garlic clove and a rosemary sprig and sauté for 1 minute. Add 400 g drained tinned cannellini (lima) beans and stir to coat in the oil, then cook, stirring with a wooden spoon and crushing the beans gently against the sides of the pan, for 6–8 minutes until broken down to a rough purée, adding a little boiling water as you go if it looks in danger of drying out. Add a pinch of salt and the juice of 1 lemon and mix together well, adding a little more boiling water if necessary to loosen things up. Spoon the smashed beans into a bowl and serve with carrot, cucumber and celery sticks.
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