Butter Bean and Jamon Tapas
Butter Bean and Jamon Tapas



  • 3 x 400g tins of butter beans
  • 2 sprigs of rosemary
  • 150ml olive oil
  • ½ tsp smoked paprika
  • 8 slices of sourdough
  • 2 garlic cloves
  • 8 slices of jamon serrano or similar
  • Olive oil for drizzling
  • Drain the beans and tip into a food processor with the rosemary, then whizz to combine. Reduce the speed, drizzle in the oil until smooth, then add a splash of hot water and whizz again until very silky. Stir in the paprika and some seasoning.
  • Griddle the bread until nicely char-marked, and rub with the peeled garlic cloves. Top the toasts with a generous dollop of the butter bean mash and a slice of jamon, drizzle with olive oil and season with sea salt and more smoked paprika.
20 mins
4 serving

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