By Bernie and Mike Bell
- A tin of butter beans (or any suitable kind of bean will do)
- 1 clove of garlic, finely chopped or crushed
- 1 tbsp olive oil
- Sea salt & ground black pepper.
- Small quantity of milk
- Splash of lemon juice
- Small quantity of mayonnaise (optional)
Warm the olive oil in a pan, add garlic and allow to infuse (you can add the garlic to the mixture raw, but it’s more digestible if fried briefly).
Drain and rinse the beans, add to pan and stir until covered in garlicky oil.
Place in bowl, and mash thoroughly. Add salt and pepper to taste, a splash of lemon juice, and a little milk (oat milk is fine) to soften the mixture a bit. Optionally, add a small amount of mayonnaise (maybe a teaspoon or so), to make it even more creamy. Mix thoroughly.
We eat it spread on brown rolls or chunky bread with all kinds of bits & pieces on top – sliced gherkins, olives, apple, cheese, tomatoes – maybe salad leaves as an accompaniment – whatever takes your fancy!