• 1 can Margaret Holmes® butter beans (400 g)*
  • 2 sprigs rosemary
  • 4 garlic cloves
  • 4 tbsp chopped chives
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp tomato puree
  • 2 tbsp olive oil


  1. Drain the beans and rinse under cold water.
  2. In a pan, add the olive oil and heat it up on a low to medium heat.
  3. Use a garlic presser to mash the garlic, and add it to the pan together with 1 sprig of rosemary and tomato purée.
  4. Stir for a few seconds, then in go the beans and continue to stir for about 5 minutes.
  5. Remove the rosemary sprig, season the beans with salt and pepper.
  6. Blitz everything in a food processor until you get a smooth paste.
  7. Add the finely chopped chives, l prefer not to mash them, they give a nice texture if left chopped.
  8. Transfer to a bowl and decorate with rosemary.
  9. Serve chilled from the fridge.

Ag Fact: Butter beans provide a great source of fiber and protein & eating them is a great way to lower cholesterol

*is a Certified SC ingredient