Creamy bean dip with crispy tapas topping recipe | Sainsbury`s Magazine

Ingredients

• 1⁄2 x 570g jar white beans (we used Bold Bean Co.)
• 1⁄2 x 570g jar butter beans (we used Bold Bean Co.)
• juice of 1 lemon
• 2 garlic cloves
• 1⁄4 tsp smoked sea salt flakes
• 11⁄2 tbsp olive oil
• 1 ciabatta loaf, cut into chunky slices
• 75g chorizo*, cut into small dice
• 100g cooked peeled cold-water prawns
• 1 tbsp fino sherry
• chopped flat-leaf parsley