Lunch with Tiffany


I’ve found that including pulses or beans of some kind in my lunchbox for work is an effective way of staving off hunger pains and keeping my blood sugar steady until I get home. After spending last week rocking an incredibly garlicky humous (which I got away with as everyone at work has snuffly colds), I thought I’d give this butterbean pate from a try.

I struggle a little with butterbeans – whatever you do to them they seem to retain a smooth blandness, but in this case the addition of nut oil seems to give them a little extra edge. Wouldn’t mind redoing this recipe again, maybe with a little tahini, and perhaps a little lime or lemon juice….?


Tin butterbeans, drains and rinsed thoroughly
Large clove garlic, chopped finely
Olive oil
Sesame oil
Handful black olives, chopped finely
Salt and pepper

Pour the drained beans into a pan, and simmer for 15-20 minutes.
Drain and mix with the other ingredients.
Blend (if you have a blender) or mash and then puree with the back of a spoon.
Serve – in this case in a tupper lunchbox with a tin of drained, chopped new potatoes, chopped tomato and spring onion plus a dash of olive oil.


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