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  • Timer Prep 15 min
    Cook 15 min
  • Chart 129.0 cal/
  • Chef hat Medium


Roughly chop the onions. Chop the garlic cloves. Drain the tinned butterbeans. Juice the lemons. Drain the capers. Discard the stalks and chop the parsley.


  1. 1 In a saucepan garlic and fry until fragrant, and then stir in the butter beans and stock.
  2. 2 Bring to a boil then reduce the heat, and, heat the olive oil over a medium heat.
  3. 3 Add the onion and cook until soft, but not coloured.
  4. 4 Add the cook gently for 5 mins. Leave to cool.
  5. 5 In a food processor, blitz the cooled bean mixture and anchovies with a pinch of salt until smooth.
  6. 6 Stir in the lemon juice and season to taste.
  7. 7 Add a splash of water or stock if the dip is still thicker than you’d like.
  8. 8 Put in a bowl and top with the capers and parsley.
  9. 9 Finish with a drizzle of extra virgin olive oil.