Lemony Butter Bean Purée

Serves 2

Silky smooth bean purée with bright notes of lemon. Works beautifully as a base for roasted meats, grilled vegetables or as a dip alongside a good sourdough.

Ingredients

• 1 tin butter beans (250 g drained)
• 2 tbsp olive oil
• 1 small shallot
• 25 g butter
• 100 ml single cream
• 2 lemons, zested + 2 tbsp juice
• Salt & pepper

Method

1. Finely slice the shallot and sauté in a small saucepan with the olive oil over medium-low heat until soft but without colour — about 5–7 minutes.
2. Drain and rinse the butter beans. Add to the pan along with the butter and let it melt.
3. Pour in the cream and leave to simmer over medium heat for 10 minutes — it should bubble gently so the liquid reduces slightly. Stir occasionally.
4. Zest the lemons directly into the pan — keep it light, as the white pith is bitter. Add 2 tbsp of lemon juice.
5. Add salt and pepper, then blend until smooth. Adjust with more lemon juice, salt and pepper.
6. Serve in a bowl with a drizzle of olive oil and a little salt and pepper.