Broad Bean Toasts

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

Broad bean toasts

Archant

A great way to use early broad beans

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.