Recipes (F)EASTER PART 1: BUTTERBEAN & RED PEPPER SPREAD
(F)EASTER PART 1: BUTTERBEAN & RED PEPPER SPREAD
A lazy long-table lunch with good friends just won’t be the same without plenty of gorgeous crusty bread to dip and spread and soak up all the goodness on offer.
Seriously pocket-friendly tinned butterbeans are a fabulously versatile base for many a dip or spread. Take this Cajun red pepper version. It’s salty, it’s creamy, it’s slightly sweet and it’s got a bit of good ‘ol southern bite – pretty much our idea of the perfect thing to schmear.
- WHAT YOU WILL NEED -
- 1 lrg white onion, finely diced
- 1 red pepper, cored & finely sliced
- 3 Tbsp extra virgin olive oil
- 2 fat cloves garlic, minced
- 2-3 tsp LOUISIANA CAJUN
- 2 tins butterbeans, drained
- Salt to taste
- METHOD -
Fry the onion and red pepper over low heat in the olive oil until soft. Add the garlic and the Cape Herb & Spice Louisiana Cajun Rub Seasoning and fry for a further minute or two. Tumble in the butterbeans and stir through to coat. Place in a food processor and blitz until smooth. Add water one tablespoon at a time until you get the spread consistency you like. Refrigerate until used.
Keep an eye out for more (F)EASTER FAVOURITES to complete your Easter feast spread...
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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