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 http://vegweb.com/recipes/olive-butterbean-pate 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
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.