Name: Butter Bean Mash + Muhammara Crostinis
Cook time: 20 min
Total time: 20 min
Ingredients: 1 150g pack of shop-bought crostinis, or bread of choice sliced into bite-sized pieces and toasted; 2 long red peppers, halved and deserved; 3 garlic cloves, peeled; 1/2 tsp smoked paprika; 1 tbsp balsamic vinegar; 30g walnut pieces; ½ jar of Queen Butter Beans, with their bean stock; 50ml olive oil; Handful of thyme sprigs; 1 crushed garlic cloves

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Butter Bean Mash + Muhammara Crostinis

Georgia Hearn

Inspired and adapted from one of my favourite @ottolenghi dip recipes that happens to be vegan so friendly for everyone. Add it to your picnics or dinner party spreads for a chic treat.

Takes: 20 minutes

Ingredients

1 150g pack of shop-bought crostinis, or bread of choice sliced into bite-sized pieces and toasted
2 long red peppers, halved and deserved
3 garlic cloves, peeled
1/2 tsp smoked paprika
1 tbsp balsamic vinegar
30g walnut pieces
½ jar of Queen Butter Beans, with their bean stock
50ml olive oil
Handful of thyme sprigs
1 crushed garlic cloves

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Preheat oven to 220 degrees and line baking tray with greaseproof paper. Place the red peppers on the tray with @maldonsalt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelised.
step 2
While the pepper cooks - make the mash. Heat the olive oil in a frying pan, add a handful of thyme springs and the crushed garlic and fry for 2 minutes till thyme springs are crispy. Remove the thyme springs and place the oil in a food processor.
step 3
Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.
step 4
Once the red peppers and garlic are cooked, place in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.
step 5
Lay the crostinis on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme. I like to drizzle with a little more XV olive oil just before serving!