Butter Bean Mash + Muhammara Canapes from the Bold Bean Co

Prep Time:

20 mins

Cook Time:

Serves:

Ingredients

2 long red peppers, halved and deseeded

3 garlic cloves, peeled

1/2 tsp smoked paprika

1 tbsp balsamic vinegar

30g walnut pieces

½ jar of Queen Butter Beans, with their bean stock

50ml olive oil

Handful of thyme sprigs

1 crushed garlic clove

To serve: 1 pack of shop-bought crostinis, or use lettuce cups for a lighter option.

Preheat the oven to 220 degrees and line a baking tray with greaseproof paper. Place the red peppers on the tray with salt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelises.
While the pepper cooks, make the mash. Heat the olive oil in a frying pan, add a handful of thyme sprigs and crushed garlic, and fry for 2 minutes, until the thyme sprigs are crispy. Remove the thyme sprigs and place the oil in a food processor.
Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.
Once the red peppers and garlic are cooked, place them in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.
Lay the crostinis (use lettuce cups for a lighter, GF option) on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme.