Butterbean and Fresh Herb spread
2 tbsp vegetable oil
1 onion, chopped finely
1 tomato, chopped
1 x 14 oz (400g) tinned butterbeans
Salt and pepper to taste
1 heaped tbsp fresh basil, finely chopped
1. Heat the oil in a saucepan and saute the onion for a few minutes. Add the tomato to the pan. Cook for a further 2-3 minutes.
2. Drain the beans and put them into a bowl. Mash them coarsely and add to the saucepan, stirring well. Season to taste, cook for a minute or two, then remove from the heat.
3. Mix in the fresh herbs then turn into a shallow bowl. Leave to cool then chill in the fridge.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.