About 400g freshly picked smallish broad beans
2 spring onions (optional)
or Hawkwood spring garlic
2 Tbls of oil (olive oil’s nice)
Juice of ½ a lemon or tblsp vinegar
Handful of fresh mint
Salt and pepper
Bring a large pan of water to the boil.
Pod the beans. (save the good skins and de-string)
Add the large beans cook for 1 minute, now add the small beans for a total of abt 3 mins.
Roughly chop garlic and spring onion,
Drain the beans.
Season beans with the lemon juice or vinegar, salt and pepper. Add oil, garlic, mint and spring onion to the beans and zap with hand held blender or whiz briefly in a food processer just enough to puree a few of the beans making a creamy sauce but keeping some a bit whole.
Spoon the creamy beans over the toasted bread. (great with tangy salad)
You can add any of the following to the mixture for variations on the theme:
Broad Bean Skins
A little chopped onion
Crispy Broad Bean Skins :
Heat some oil up to high, put beans in the oil until they turn brown but not burned. Drain and sprinkle with a little salt.