Pantry hacks: Butterbeans

Warm butterbeans with dill, mustard and lemon

Serves: 2 – 3

Difficulty level: Easy

Time: 20 mins

Add a drizzle of olive oil to a frying pan and place over low heat. Fry 1 peeled and minced garlic clove, 2 minutes, before adding 15ml (1 tbsp) Dijon mustard and a pinch dried chilli flakes to the pan. Add 2 x 400g tins drained and rinsed butterbeans and stir gently to heat through. Remove from heat and stir through a large handful chopped fresh dill leaves and a good squeeze of lemon juice. Season well with salt and freshly ground black pepper. Crumble 2 wheels of feta and stir through, before serving warm as a side or as is.

Butterbean and paprika hummus

Makes: About 1 cup (250ml)

Difficulty leve: Easy

Time: 15 mins

To a blender, add 1 x 400g tin drained and rinsed butterbeans, 1 peeled and minced garlic clove, 30ml (2 tbsp) tahini, 45ml (3 tbsp) olive oil, the juice of ½ lemon and 5ml (1 tsp) paprika (or a little less, as it’s fairly spicy). Blitz until smooth and add a little more olive oil, if needed, to create a smooth, creamy consistency. Taste and season well with salt and freshly ground black pepper. Serve in a bowl, drizzled with a little olive oil on top and with warm bread for dipping alongside.

Butterbean and smoked snoek fishcakes

Serves: 7

Difficulty level: Easy

Time: 40 mins

Add 1 x 400g tin drained and rinsed butterbeans to a bowl and mash with a potato masher until almost smooth. Stir in 200g cooked flaked smoked snoek, 5ml (1 tsp) Dijon mustard, a handful fresh chives, zest of 1 lemon, 50g buckwheat flour and season with salt and freshly ground black pepper to taste. Shape into 6cm-diameter patties and fry in a hot frying pan with a little olive oil until golden brown on both sides, about 3 minutes per side. Season with more salt, if needed, and serve with gherkins, lemon wedges for squeezing and mayo for dipping.