200g Pinto Beans

½ Butternut Squash (BNS)

150g Cherry / Vine Tomatoes

1tbsp Apple Cider Vinegar (ACV)

2tbsp Extra Virgin Olive Oil

Pink Himalayan Salt & Pepper


  • Place the Pinto Beans (with a piece of Kombu if you have it) in a dish with triple the amount of water, to soak overnight / for 12 hours
  • Replace the water and bring to the boil on the hob. Remove the froth that forms in the first 5 minutes of cooking
  • Meanwhile slice the BNS up into c. 16 chunks & add to the Beans
  • Allow to simmer for 45 minutes, ensuring you remove (once again) the white froth that forms (this will ensure the beans have a less gassy effect on you!)
  • When soft through drain and rinse with lots of cold water to bring down the temperature
  • In a blender combine the cooked ingredients with the Tomatoes, ACV, Oil & Seasoning. Blitz to form a smooth dipping consistency & serve with lots of crudités, salads & Veg bread!