Recipe for The Beany

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Yield:

Ingredients:

Amount	Ingredient
	Butter bean pate.
1/2 x	425 g / 15 oz can of butter beans, drained
1/2 x	lemon, grated rind and juice
1/2 x	clove garlic, crushed
15 ml	/ 1 tbsp fresh mint finely chopped
15 ml	/ 1 tbsp olive oil
15 ml	/ 1 tbsp water (approx)
	salt and black pepper to taste

Instructions:

Instructions: Place the butter beans and lemon juice in a food processor and blend until smooth.

Add the rest of the ingredients, adjusting the amount of water to give a smooth pate. Season and spread onto your chosen bread. Add the mint to garnish. Also delicious with salad.

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