NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- broad beans, 250 g; English beans, or tic beans, daffa beans, brown Dutch beans, or foul medames1/2 lb
- olive oil, about; 150 ml1/4 pint
- salt
- pepper
- garlic, large; minced1 clove
- herb, strong-flavoured, e.g. thyme, sage or rosemary; minced1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Soak the beans in water overnight.
Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans.
Mash beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill.
Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil.
Chill and serve with toast.
Region evidence: recipe text — “English Field Bean Pate”
