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Butter Bean and Lime Puree

2 400 g cans butter beans; drained and rinsed
4 ts Creamed horseradish
5 tb Olive oil
Juice and zest of 1 lime
3 tb Warm water
Salt and freshly ground black pepper

In a food processor or liquidiser, whizz together the butter beans, creamed horseradish, olive oil, lime juice, lime zest and warm water until smooth and creamy. Season well.

Pile the creamy pate into a shallow serving dish or plate. Grind over plenty of black pepper and serve with warm crusty bread and crisp salad leaves.

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