Ingredients 4 cups butterbeans, fresh or frozen ¼ cup sour cream ¼ cup chopped mint ½ cup chopped parsley Zest of 2 lemons 2 garlic cloves, chopped and ground into a paste ½ cup Lemon Olive Oil Black pepper to taste

Directions In a large pot over high heat, bring 6 cups salted water to a boil. Add butterbeans, return to a boil, and cook for 10 minutes. Drain, then run butterbeans under cold water. Drain thoroughly. Transfer butterbeans to the bowl of a food processor. Add sour cream, mint, parsley, lemon zest, and garlic and puree for 40 seconds. Scrape down sides of bowl, then continue to puree, slowly streaming in Lemon Olive Oil. Season to taste with black pepper. Serve with endive leaves or an assortment of vegetables and chips.

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