Tuesday, October 02, 2012
Broad Beans on toast
Simple lunch, but oh so tasty. Broad beans must are rapidly going out of season, but if you can still find any - make this. (You can sometimes find frozen, too.)
First, you need a lot of broad beans. A LOT. They're mostly pod. Say that you want at least 200 ml of shelled broad beans, and I think we had nearly a kilo to start with. (Sorry, didn't pay exact attention.)
Shell all those beans, and cook them in rapidly boiling water for 4-5 minutes. Cool them in cold water, then cut a tiny slit into each bean and slip off the skin.
Toss the naked beans with the juice of one lemon, a teaspoon of sambal oelek or other spicy chili paste, a little salt, and perhaps a tablespoon of finely chopped cilantro if you happen to have it.
Toast some bread. Spread with cream cheese, then mound on the broad beans. Top with a slice of air-cured ham - we had serrano ham. (It's obviously fine to skip the ham, for a totally veggie toast.)
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That's a clever, streamlined way of doing them - usually I pour boiling water over, pop them out of the skins and then cook them, you get it done in 1!
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