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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