Broad Bean Toasts
PUBLISHED: 19:30 10 May 2014 | UPDATED: 16:41 12 May 2014
A great way to use early broad beans
Broad Bean Skins On or Off?
Older beans with tougher skins are better skinned (double podded) after cooking. It’s not always necessary with youngsters.
Makes 4-6 toasts
2 handfuls (around 180g) podded broad beans
1-2 tablespoons lemon juice
1-2 tablespoons oil
Finely chopped clove of garlic
Salt and black pepper to taste
Finely chopped soft young thyme leaves
4-6 slices of toasted bread, butter and chives to serve
Steam the beans for 3-5 minutes. Whizz in a food processor with the remaining ingredients.
Pile warm or cold, onto lightly buttered hot toast and scatter with snipped chives.
Tip: Try the broad bean puree as a side dish with salads or grilled meats.