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Categories:Viewed: 5 - Published at: 7 years ago
Ingredients
- 2 cups water
- 1 tablespoon kosher salt
- 2 cups fresh butter beans
- 1/4 cup tightly packed fresh mint leaves
- 1/4 cup tightly packed fresh flat leaf parsley
- 2 tablespoons buttermilk or 2 tablespoons sour cream
- 1/4 cup olive oil
- 1/4 cup lemon juice
- salt and pepper
Method
- Bring the water and 2 tsp salt to boil in a small saucepan over high heat. Add the beans and let boil until just tender, about 3 minutes. Drain in colander and rinse under cold water to cool. Shake colander to drain as much water as possible.
- Place beans and all remaining ingredients in the bowl of a food processor and process to a smooth, thick puree. Between pulses, scrape the sides of the bowl. Season to taste with salt and pepper and transfer to a small bowl or container. Cover tightly and store for up to 3 days.
