You are probably thinking why would I want to tell you how to make beans on toast? Surely you just open the tin!
No, not this time! There is nothing wrong with buying ready beans but I want to show you the ‘posh’ version 🙂 This is lazy Sunday brunch or dinner alone type of thing. Bright green colour of broad beans is very appealing to the eye. It just makes you feel good about yourself!
In the summer you can make it from fresh broad beans but frozen ones are fine too. They are good source of protein and vitamins. They are also incredibly easy to grow. So if you are keen on growing your food, this might be a good start!
Broad beans on toast
Posher version of the classic comfort food
Ingredients
- 1 cup broad beans fresh or frozen
- 1 tbsp extra virgin olive oil
- 0.5 lemon - juiced
- pinch of salt and pepper
- parmesan shavings
- 2 slices sourdough rye bread
Instructions
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Cook the broad beans for 2 min. Drain and re-fresh in cold water. Peal the skins off (this might look like never ending task, but once you get a hang of it, it is really easy and fast)
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Roughly mash the beans with potato masher (or fork). Add olive oil, juice and season to taste. Mix.
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Spread on toasted rye bread and sprinkle with parmesan shavings. Drizzle some more olive oil and enjoy!
Recipe Notes
If you have any leftover, you can store it in a fridge for a day.