CANELLINI BEAN & ROSEMARY PATE

Canellini beans are good for fibre, iron and magnesium. Legumes/beans are also great for feeding your good gut bacteria. So this is a brilliant all rounder.

Canellini bean and rosemary pate

Ingredients:

• 4 tablespoons extra-virgin olive oil, divided

• 1 1/2 teaspoons minced fresh garlic

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 2 teaspoons fresh lemon juice

• 1teaspoon minced fresh rosemary

• 1teaspoon finely grated lemon rind

• 1/4 teaspoon coarse salt

• Freshly ground black pepper

Method:

• Warm 2 tablespoons olive oil over low heat.

• Add garlic and sauté for about a minute.

• Add drained beans and sauté for another 1-2 mins.

• Remove from heat and mash the beans with a fork to make a rough purée.

• Add remaining 2 tablespoons olive oil, lemon juice, rosemary, lemon zest, salt and pepper.

This is a lovely dish that I usually add to salads along with homemade hummus to make them more interesting.

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