About this recipe:This dish is a family favourite and adored by the younger members of the family during the summer when we have an excess of broad beans in the garden. A refreshing and nourishing alternative to the standard baked beans on toast, this dish is perfect as a light lunch or can be tarted up as a starter for a main meal.
1 garlic clove, crushed
450g fresh broad beans, removed from pods
2 tablespoons butter
2 teaspoons lemon juice
salt and pepper, to taste
2 tablespoons chopped fresh parsley
4 thick slices of bread
olive oil, to taste
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Method Prep:15min › Cook:5min › Ready in:20min
In a saucepan with boiling water add the crushed garlic clove and blanch the beans for 3 minutes until cooked. Drain and add the butter, lemon juice, seasoning and chopped parsley. Stir to mix well.
Toast the bread then transfer to serving plates. Drizzle with a little olive oil then top with the hot buttered beans. Serve immediately.