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Ingredients
Method
- 400g tinned haricot beans
- 20g coriander, chopped
- 15g mint, chopped
- 200g ricotta
- 3 tbsp olive oil
- Bread and crudites, to serve
- Simply crush the beans with a fork or potato masher in a bowl, then fold in the ricotta and herbs until well combined. Drizzle with olive oil, and serve with hunks of bread, tortilla chips, or vegetable crudites. Perfection!
10 mins
3 serving
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