Butter Bean Dip


1 x 400g/14oz tin Butter Beans

1 Courgette (Zucchini)

1 Garlic Clove, crushed

4 tbsp Fresh Parmesan Cheese, grated

2 tbsp Fresh Basil, chopped

Salt and Pepper


1. Place the whole courgette in a pan of salted water and cook for 20 minutes or until very soft.

2. Meanwhile, cook the butter beans for 10 minutes until soft. Top and tail the courgette and chop roughly. Place all ingredients into a blender and purée until smooth or pass through a sieve and mix thoroughly.

3. Leave for at least 30 minutes to allow the flavours to develop. Serve cold.