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