Well the allotment is starting to take off on the picking front with broad beans, courgettes and runner beans and as usual I can’t keep up, so the broad beans are getting a bit big and I like them small and sweet.
The following recipe is not just something to do with an overload of broad beans, it is a reason for growing them! Thick, garlicky (is that a real word?) and herby.
Broad Bean Dip from The Taste of Health by edited by Jenny Rogers
This recipe calls for dried beans but I used fresh of course.
250g broad beans (removed from their jackets and peeled)
1 small onion
6 garlic cloves
A bunch of fresh thyme and a sprig of sage
2 bay leaves
110ml olive oil
Juice of 1 lemon or 1 lime
Salt & pepper
If using dried beans soak them for a few hours or overnight otherwise just carry on with the recipe.
Put beans into a saucepan and cover with water. Tie the 3 garlic cloves, the onion and the herbs loosely in a muslin bag and add to the pan. Simmer until the beans are tender then discard the muslin bag and water.
Put the beans into a processor with the olive oil, lemon/lime juice, salt & pepper and the the three remaining garlic cloves and process until they are a smooth paste.