Butterbean Pate

Yep, that's what it's called. So good. Recipe came from Mama Fran.

They say spread it on toast points, I say serve with your abundant supply of pita chips. Just add a little more sour cream to make the consistency right.

2 c water

1T kosher salt

2 C fresh butterbeans (use the baby variety if frozen)

1/4C fresh mint leaves

1/4 C fresh flat leaf parsley leaaves

2 T sour cream

1/4 C olive oil

1/4 C lemon juice (2 lemons)

s&p

Bring water + salt to boil, cook limas until just tender . drain & rinse under water to cool . drain as much water as possible.

put beans and all remaining ingredients in food processor and process to a smooth, thick puree.

season with salt and pepper. cover tightly and store in fridge not more than 3 days.