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Nutrition: per serving

  • kcal149
  • fat3g
  • saturates1g
  • carbs24g
  • sugars0g
  • fibre5g
  • protein8g
  • salt1.31g
    low

Method

  • step 1

    Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.

  • step 2

    Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 2.6 out of 5.3 ratings
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