Gluten/Wheat-Free, Vegetarian, Vegan, Snack, High Protein, Side/Condiment
Let’s face it – potatoes are so carb-dense that they are great for a famine, but not much else… This is a great high protein alternative (that will satisfy even the fussiest of palates). Serve as a side dish with meat or fish, or enjoy as a dip on toast/warm spelt wrap/crackers/veggie sticks. This is a great way to introduce kids and adults to beans.
You can use either tinned beans (rinse them well) or 350g dried beans. If using dried beans, place them in a large bowl with plenty of water, add a generous squeeze of lemon juice and soak overnight (or for at least 8 hours). Rinse and cook in water over medium heat. Cooking time will depend on type of bean. Smaller beans will take an hour or so; larger beans will take up to 2 hours. Drain, and the beans are ready to use! You could also cook them in bulk and freeze them, making the whole process much quicker the next time you wish to use them…
Ingredients
- 800g cooked white beans (lima/butter, cannellini, Great Northern…)
- 4 tbsp extra virgin olive oil
- A splash of oat/soy milk (optional)
- A handful of coriander leaves (with fine stalks)
- A squeeze of fresh lemon juice
- Salt and pepper to taste
Method
- In a food processor, combine all ingredients and blend until smooth. Easy!
- If adding some milk, do it gradually until it thins down to the desired creaminess.
Variations
- Use other white beans such as Navy, Cannellini…
- Play around with the herbs – try thyme, dill, sage, tarragon…
- Add some caramelized onion
- Add a teaspoon of red curry paste for a bit of a kick