• 425 g (14 oz) can butter beans, drained and rinsed
  • 50 g (2 oz) can anchovy fillets in oil
  • 2 spring onions, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 4 tablespoons chopped coriander
  • salt and pepper
  • lemon wedges
  • 4–6 slices rye bread, toasted

Put all the ingredients except the coriander in a food processor or blender and process until well mixed but not smooth. Alternatively, mash the beans with a fork, finely chop the anchovies and mix the ingredients together by hand.

Stir in the coriander and season well. Serve with lemon wedges and accompanied with toasted rye bread.

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