Sandies's Bean and Yoghurt Dip, adapted by Shann

500gm thick Greek style yoghurt (drain but not too much)

2 green chilies, seeds left in and finely chopped.

1/2 bunch mint, finely chopped

1/2 lemon. juiced

Sea salt and freshly cracked pepper

40 mls extra virgin olive oil

40-80mls extra virgin olive oil

Two 400gm cans of butter beans, drained and rinsed.

Method:

Combine yoghurt, chili, mint and lemon juice in a bowl.

Season with salt and pepper and stir though the oil.

Using remaining olive oil fry the beans over medium heat for a few minutes or until skins begin to split.

Season with salt, add garlic and cook for 3 minutes until golden.

Stir though paprika.

Pour yoghurt mixture onto a plate and make a well. Spoon in the bean mix

Note: Adapt to taste says Shann

"Only add chili to taste. I mash the beans leaving some small hunks. 

I use less oil in the yoghurt.

I retain some of the bean can liquid in case they mash too dry."