Butter bean pate with melba toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive Oil |
| 1 | Shallot | |
| 1 | Garlic Clove | |
| 14 | ounces | Butter Beans |
| 4 | tablespoons | Sour Cream |
| 2 | tablespoons | Parsley |
| 4 | slices | Thin White Bread |
| Seasoning | ||
Directions
Nutritional Information per serving: 149 calories 5g fibre (high) 24g carbohydrate (medium) 3g fat (medium) 1g saturated fat (low) 8g protein (medium) 1.31g salt (high) no added sugar
Preparation:
Finely chop the shallot, garlic clove and parsley. Drain the butter beans.
1. heat the oil in a pan and gently cook the shallot and garlic for 5 minutes until softened. Transfer to a large bowl. Add the butter beans and mash together until roughly pureed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
2. Meanwhile, place the slices of bread under a medium grill and toast gently on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted side up, under a low grill until the toast curls into a crisp, golden shell. Serve warm or cold with the butter bean pate. Submitted By KAZ LANGRIDGE On 08-18-95
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