Brandade of Butterbean
This recipe is adapted from Rose Elliot's Vegetarian Cookery. It makes a superb starter for a dinner party (serves 4) and is very easy to do.
1 tablespoon olive oil
1 little gem lettuce
Heat the oil in a medium saucepan, add the onion and garlic, then cover and cook for 10 minutes, until soft but not browned.
Remove from the heat and put into a blender with the drained beans, soya cream and lemon juice. Whizz to a puree. Return the mixture to the pan and season with salt and pepper.
Lightly toast the slices of baguette, rub them with a cut clove of garlic and put to one side to go cold.
Arrange the crisp lettuce leaves on 4 serving plates. Just before serving, reheat the butter bean brandade and divide between the plates. Top with a spoonful of black olive paste, a drizzle of olive oil and a slice of lemon. Serve at once, with the baguette slices.