Broad beans are delicious, and if you’re screwing up your face right now maybe you just haven’t eaten fresh, double podded broad beans before? Because if you haven’t you are missing out on some serious yum. Plus things on toast are great. Thus this recipe has two great things going for it.
Toast is such an easy ‘meal’ and a fun one to make a little bit healthier for you. Adding seasonal vegetables as a topping is a great way to do this and broad beans are perfect at the moment. You can buy them in the pod, frozen or fresh and podded for you. You can see them in, and out of the pod in the picture below.
I remove the second skin after blanching as I find that layer is bitter and not so pleasant. The inner bean is sweet and tender and goes perfectly with the fresh mint, hint of chilli and the salty miso. This is my third vegetable with miso recipe so I’m clearly into this paste as a flavour bomb, but don’t get too over generous with it as it’s salty and can get over powering. You can get loads of different varieties of miso, I’ve used genmai miso in this recipe which is made from fermented brown rice.
Adding a poached or fried egg to this toast makes it even more filling and yummmmmm.
1 cup podded broad beans
1 Tbs mint, shredded
1 tsp chilli flakes
1/2 tsp miso paste
1/2 tsp parsley finely chopped
1.5 tsp olive oil
2 slices of bread, toasted (I used Loafer‘s biodynamic spelt loaf because it’s delicious)
1 Tbs of goats cheese (optional)
Place broad beans in a small pot and cover with cold water. Bring to a poil then turn down to a simmer for a few minutes. Drain and rinse under cold water so call enough to handle. Remove the greyish outer layer so you are left with the bright green bean.
Place these back in the pot and add 1/4 cup water, 1/2 tsp of the olive oil, the miso, the chilli flakes and the parsley. Cook until the liquid is reduced to a thick sauce that coats the beans and the beans are tender. Turn off the heat and stir through the mint.
Top the toast with the beans and sprinkle over some feta (or you could spread this on the toast). Enjoy.