I always have a supply of canned beans in the pantry, usually bought when on special. They are invaluable if you need to quickly whip up a dip to serve with some toasted bread or crackers to soak up a few drinks.
Ingredients
| 1 can | Butter beans, or any white beans, drained and rinsed (Main) |
| ¼ cup | Basil, or use parsley or chopped rosemary (you will need less if using rosemary) |
| 1 drizzle | Olive oil, enough to loosen dip |
| 1 | Lemon, juiced and zest of half |