This butterbean dip is lifted out of the ordinary by the fresh herbs and tomato. It is really quick to make and substantial.
2 tablespoon vegetable oil
1 onion, chopped finely
1 x 15 oz (400g) tinned butterbeans
1 tomato, finely chopped
salt and pepper to taste
1 heaped tablespoon fresh basil, finely chopped
1. Heat the oil in a saucepan and saute the onion until translucent.
2. Drain the beans and mash them coarsely in a bowl. Add the beans and tomato to the saucepan, stirring well. Season to taste, cook for a minute or two, then remove from the heat.
3. Place in a bowl and mix in the fresh herbs. Leave to cool then chill in refrigerator (store in a covered dish or tupperware).