Butterbean and sweetcorn spread


Butterbean and sweetcorn spread

Last week I was at home, waiting patiently for a delivery that was meant to come anytime between 7am and 7pm (such a helpful timeframe, not) and then it dawned on me – it was nearing lunchtime, I was pretty much under house arrest and I hadn’t thought to buy myself anything to have for lunch. First world problems I know, but bear with me.

I scoured the kitchen, but unfortunately my fridge resembled a scene from the Arctic (barren, white and cold) so I rooted through the cupboards to see what I could find there. Luckily I always have a bunch of tinned things on hand (because you never know when you’re going to get snowed in?) so I got thinking. I banned mayonnaise from our house a while ago and started making Mr H tuna and sweetcorn ‘mayo’ using tahini, lemon juice, cumin and tamari instead and he loves it, so I thought what if I sub the tuna (which I don’t tend to eat because of the mercury content amongst other reasons) for mashed beans instead? It didn’t look like Mr delivery man was going to turn up any time soon, so I had time to experiment.

Now I can tell you that it was super yummy but I think you probably guessed that as it would be a bit weird for me to post about a crappy lunch I had one day. But yes, it really was super yummy! It’s definitely up there as one of my favourite speedy lunches now as it’s so easy to make and requires very little forward planning in terms of needing to buy stuff. Why not give it a go?


  • 1 can butterbeans, drained
  • 1/2 cup drained tinned sweetcorn
  • 1 tbsp tahini
  • Juice of 1/2 a lemon
  • 1/2 tsp cumin
  • 1/2 tbsp tamari (or soy sauce)

Pop the butterbeans in a bowl and mash with a fork for a couple of minutes until they have the consistency of mashed potato (but don’t worry if it’s a bit lumpy still). Alternatively if you have a high speed blender like a Vitamix or NutriBullet you can take the lazy option and just whizz them in there for 30 seconds or so.

Once that’s done, add all the other ingredients and stir well so that everything is nicely combined. Spread onto bread or pop on top of your salad – it’s a great baked potato filling too!

Love, Mrs H xx


Butterbean and sweetcorn spread


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