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The broad beans I planted out in November have been ready for picking for over a week, I love picking young pods and eating the small beans while working in the kitchen garden so not many make it to the kitchen at first.
I gathered some pods today to make a really simple lunch time bruschetta, it was so scrummy and easy to make.
I just taste as I go so I don’t really measure anything.
Pod broad beans and add to a pan of boiling water for no more than 2 minutes.
Drain then remove and discard outer skins to reveal the beautiful green bean inside.
Add a dash of olive oil and mash the beans with a fork or puree with a hand blender, entirely up to you.
Add a squeeze of lemon juice and pinch of salt to taste.
Toast bread (I use Italian toasting bread) on both sides and rub one side with a garlic clove, pile the bean mix on top.
Enjoy!
Looks fabulous! I love young broad beans too, especially with pasta or in a risotto. Haven’t grown any this year, which is an omission – they are Egypt’s national dish (as fuul medames). By the way, you might try eating the young pods as well as the beans: there is a theory that this will help to protect from Parkinson’s Disease. Sylvia
How lovely to have broad beans already! I should have sown mine last year but didn’t get round to it until February this year so they’re only just starting to pod up. Early winter sowing seems to make a huge difference. That looks like a delicious – and quick! – lunch.