Ingredients
1 tin of butterbeans
1 tbsp nutritional yeast
2 fat cloves of garlic
1 white onion
1 punnet of cherry tomatoes
2 tbsp chopped fresh chives
185g sea salt crackers
Method
Pre-heat the oven to 190°C.
Roughly chop the onion and garlic and cut the tomatoes in half.
Lay the tomatoes on a baking tray and drizzle with olive oil, salt and pepper and bake in the oven for 15-20 minutes until bubbling and bursting.
In a saucepan, fry the onion on a low heat until beginning to brown, about 10 minutes, and then add the garlic for another minute.
Once all golden remove from the heat and place in a food processor, along with the drained beans and nutritional yeast.
Blitz until a smooth-ish paste forms, adding water if needed. Season with salt and pepper and set aside.
Once the tomatoes are finished, remove them from the oven.
Take a teaspoon of the butterbean mixture and smear it on a cracker, follow it with two or three roasted tomatoes and then a sprinkling of chives and a final dash of salt.
The butterbean mash can me made a couple days in advance and kept in an airtight container.
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