Apple and butterbean pate

• 75 grams butterbeans, soaked for 12 hours*
• 2 tablespoons grated cooking apple or apple juice concentrate
• 1 tablespoon tahini
• 2 tablespoons finely chopped parsley and coriander
• Juice ½ lemon
• Parsley to garnish

1. Transfer beans and liquid to saucepan. Top with fresh water if necessary to cover beans. Bring to boil.
2. Lower heat and simmer for 1½ hours or until cooked. Set aside.
3. Put beans and remaining ingredients into a blender and mix thoroughly.
4. Season with herbs then chill for 1 hour, to enhance flavour.
5. Serve with parsley garnish.

*Hint: Using tinned beans is a quick and easy alternative to cooking raw beans. When buying cooked tinned beans we recommend you use an organic, low salt variety. Wash them well in fresh water before adding them to the recipe.