About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

02 April 2023

Butter bean spread

This is a very useful recipe if you have a few cans of ready-cooked beans on board, and is capable of a large number of variations. Many people refer to these spreads as ‛hummus’, but hummus means chickpea, so to do so is quite incorrect! If you don’t have any canned beans, you will need to cook 1/2 cup of dried beans to make the equivalent amount. 

 Serves 4 for a starter 

400 g (14 oz) can butter beans OR 1/2 cup dried, cooked

1/2 tsp dried, minced garlic
2 tbsp olive oil
2 tsp lemon juice
salt and pepper
 
Method:
  • Drain the beans and put them into a bowl.
  • Mash them with a fork, then mix in the garlic, the olive oil and the lemon juice, stirring and mashing until a smooth paste is formed.
  • Add pepper. Taste and decide whether salt is needed.
  • Serve in a sandwich, or on rolls, toast or crackers.

Variations:

  • Substitute soft butter or mayonnaise for the olive oil.
  • Use coconut butter. 
  • Instead of lemon juice, use lime juice or balsamic vinegar. 
  • Add some hot sauce to the mix.
  • Try adding some Worcestershire sauce. 
  • Add diced onion or pepper. 
  • Try different types of canned beans. 
  • Mix in some of Annie's Mixed Herbs when you put in the garlic. 
  • Add a tsp of curry paste to the mix.
  • If you happen to have some on board, add some fresh, chopped herbs to the spread.
  • Use half a dozen chopped black olives instead of, or in addition to the garlic.
  • Add a tsp chopped capers.
  • Add some diced pickled peppers.

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