Butter Bean Spread

Recipe by Paul Appleby, presented at the Club on 6 May 1998. Paul served this spread with his Home-Made Wholemeal Bread.

• Butter beans (soaked overnight if using dried beans)
• Tahini
• Vegetable oil
• Salt to taste

Cook butter beans (a pressure cooker saves time and fuel). Blend together with a little water. Leave to cool. Keeps a few days in the fridge. Use as a sandwich filler, or for thickening sauces in savoury dishes.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.