- 400g/14oz can haricot beans
- 20g/žoz fresh coriander, chopped
- 15g/½oz mint, chopped
- 200g/7oz ricotta
- 3 tbsp olive oil
- Lightly crush the beans with a potato masher in a large mixing bowl.
- Fold the beans together with the chopped herbs and the ricotta, without over mixing.
- Trickle over the olive oil and serve.