Broad Bean Guacamole
By July 12, 2013Published:
Oh, the season of broad beans! Abundant, plentiful, easy to grow, easy to cook, and exquisitely expensive in restaurants. This is because they are rather fiddly to prep. But once you get the vibrant green flesh, you can do wonders with it: mash with condiments, add to stir fries, to rice, to pasta, in soups. Apparently you can even make ice-cream with it. There is no end to this extremely tasty veg.
- 1 kg broad beans it will yield 300 grams flesh
- Pod your broad beans, then steam them for 5-6 minutes to break the fiber.
- Allow the beans to cool, then take the tough skin off. You can cool them rapidly by keeping the steamed beans under running water for a couple of minutes.
- In a small processor, mash the beans until they become a pure. You can add any desired condiments and seasoning, to taste: good olive oil, lemon juice, black pepper, salt.
- Other successful additions to the broad bean guacamole are: chopped tomatoes, finely sliced spring onions, mashed avocado. For o very rich consistency, you can add organic mayonnaise.
- Enjoy your guacamole on flat bread, on toast, in pita bread, or over new potatoes. Yam!