Monday, 13 August 2007

Squashed Butter Beans with Garlic

Fresh Rosemary

Olive Oil


2 cloves of Garlic

14 oz tin of butter beans

salt and pepper

red wine vinegar

Crostini's to serve

  1. Pick rosemary leaves, place in bowl, add good glug of olive oil and bash to release the rosemary oil. Set a side till later.

  2. Fry sliced garlic til golden (careful not to burn it)

  3. Add butter beans and simmer for about 7 minutes.

  4. Season with Salt and Pepper and a glug of red wine.

  5. Mash with a fork until you have a course pate consistancy

Serve on top of hot crostini [nice on top of oat cakes too!]

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