Butter Bean Dip By Chef Bettina Campolucci Bordi
During London Climate Action Week 2025, Beans is How coalition member BOSH! collaborated with a lineup of amazing chefs such as Chef Bettina, to bring you easy, tasty ways to get more beans on your plate! After all, Beans are good for us AND the planet.
- They support healthy soils by fixing nitrogen, use less water, less fertilisers and emit fewer greenhouse gasses.
- Their long shelf life helps reduce food waste.
“It’s healthy, quick, and totally delicious – you’re going to love it” says Chef Bettina – watch the full video here
Ingredients:
- For the dip
- jar good quality butter beans
- 60ml water (more if needed)
- 1 tbsp tahini
- Juice of ½ lemon
- For the topping
- 80ml olive oil
- 1 large or 2 small leeks
- ½ tsp chilli flakes
- 1 tbsp maple syrup
- 1 tsp smoked paprika
Method:
Make the dip: Add all the dip ingredients to a blender and blitz until smooth and creamy. Add a little more water if needed to loosen.
Cook the leeks: Heat olive oil in a pan over medium heat. Slice and add the leeks and cook for 10 mins until soft. Add salt, chilli flakes, maple syrup and paprika. Cook for another 5–10 mins until sticky and glossy.
Finish & serve: Spoon the dip into a bowl, top with the leeks and drizzle over the infused oil from the pan.
Store in the fridge for up to a week or freeze with the topping on — perfect to grab any time.
