A simple dip made with that classic British crop, broad beans.
Serves 4 people
Method
- Steam the broad beans until tender and then refresh in cold water.
- Wash, dry and finely chop the herbs.
- Mash the beans together with the herbs, vinegar, cream cheese and season with salt and black pepper.
- Serve topped with chopped parsley or sesame seeds
Ingredients
- 250 grams fresh or frozen broad beans
- 1 large bunch of parsley
- 1 small bunch mint
- 250 grams low fat cream cheese
- 1 tablespoon(s) balsamic vinegar
- 1 pinch(es) Sesame seeds
Additional tips: You can add stronger flavoured herbs like rosemary and thyme, but in smaller amounts.
The addition of roasted vegetables, olives, capers or sundried tomatoes make for a very bold pate.
Recipe from Robin Van Creveld, Community Chef, www.communitychef.org.uk
Want to try out more bean recipes? Then check out our ‘Keen for Beans’ campaign
