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Broad Bean Toasts

PUBLISHED: 19:30 10 May 2014 | UPDATED: 16:41 12 May 2014

Broad bean toasts

Broad bean toasts


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.

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