Butterbean and sun dried tomato pate


  • 400g tin butterbeans
  • 10slices sun-dried tomatoes (from a jar or tub)
  • 2tbsp oil (from sun-dried tomato jar/tub)
  • Juice of 1 lemon
  • 5-6sprigs fresh thyme
  • salt and black pepper


  1. Drain and rinse the butterbeans and tip into a blender or food processor. Add the sun-dried tomatoes, oil, lemon juice, leaves from the thyme sprigs
  2. Blitz to a smooth paste, then taste and add salt and black pepper as required. If the pâté is a little too stiff, add another tbsp of water and blitz again.