Broad bean and Parmesan toast
The best beans on toast you've never had.
Watch the videoSorry, baked beans.
Fresh, sweet broad beans crushed with good olive oil, lemon, Parmesan and sea salt, piled onto hot buttery toast. Divine.
Yes, podding and peeling the beans is a little tedious. But that bright green, creamy little bean hiding inside? Worth it. Broad beans are a great source of plant protein and fibre, plus folate, iron and magnesium.
The recipe
Serves 2 · Metric, with cups in brackets- 500 g (about 1 lb) broad beans in their podsor 150 g (1 cup) frozen broad beans
- A glug of extra virgin olive oil
- A squeeze of lemon juice
- Parmesan, freshly shaved
- Sea salt
- 2 slices of whole grain or sourdough bread
- Salted butter
Pod the beans and blanch in well salted boiling water for 60 seconds. Drain, run under cold water, then slip off the pale outer skins.
Roughly crush about half the beans with a fork, then stir in the olive oil, lemon juice, shaved Parmesan and a good pinch of sea salt.
Toast the bread and spread it generously with butter.
Pile the beans on top and eat straight away, while the toast is hot.
My Nourish3 Method is simple: protein, healthy fat and fibre whenever you eat. Broad beans bring plant protein and fibre, Parmesan adds more protein plus healthy fat, olive oil brings healthy fat too, and whole grain toast adds extra fibre. For even more protein, top with an egg or pair it with a few slices of smoked salmon.
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