Quick Butter Bean Mash with Dill Salsa
by Dianne Bibby
Elevate your appetiser game with this Quick Butter Bean Mash with Dill Salsa. Creamy butter beans blend effortlessly with zesty lemon juice and rich olive oil, creating a smooth base that's perfectly complemented by a vibrant herb and caper salsa. Ideal for dipping, this dish serves six and promises a delightful burst of flavour.
Introduction
With a similar texture to hummus, this mash/dip is good with pita breads or sliced beef fillet. The dill salsa with briny capers and fresh herbs livens things up immensely.
Ingredients
|
2 x 400 g tins |
butter beans, rinsed and drained |
|
30 ml |
extra virgin olive oil |
|
30 ml |
lemon juice |
|
|
fine salt and freshly ground black pepper |
Dill Salsa
|
a generous handful each |
of fresh basil, dill and flat-leaf parsley, leaves picked |
|
30 ml |
capers, rinsed and drained |
|
60 ml |
extra virgin olive oil |
|
30 ml |
lemon juice |
|
|
fine salt and freshly ground black pepper |
For the mash, place the butter beans, olive oil and lemon juice in a processor. Blitz until smooth and creamy. Season with salt and pepper, and pulse to combine.
To make the dill salsa, bundle the herbs together and chop roughly. In a small bowl, combine the herbs, capers, olive oil and lemon juice. Season with salt and black pepper.
Swirl the butter bean spread onto a plate and drizzle over the salsa.