A simple starter or snack, I spread this on thick grilled sour dough as a substantial snack or spread on thinner grilled bread as a light canape.
Almost no recipe required. You can also use a food processor, just make sure you leave a few broad beans to add to the top for texture and to indicate that it is made from broad beans.
Whether using fresh or frozen broad beans cook for a couple of minutes in boiling water, cool quickly over ice and peel the outer casing off and then mash.
I also add a little extra virgin olive oil in the blending stage to enhance the flavour.
Like peas I have broken my rule for fresh over frozen for broad beans.
#1 by Debra Kolkka on July 7, 2012 - 9:41 am
The only problem with frozen broad beans is that they are becoming difficult to find. I don’t like Coles own brand and they don’t seem to stock anything else.
I love this broad bean pate….delicious.
#2 by tastetravel on July 7, 2012 - 10:53 am
Try the alternative supermarket that is where I got mine.
Roz MacAllan Sent from my iPad
#3 by Laura on July 14, 2012 - 7:13 am
Frozen broadbeans, peas, corn, broccoli and cauliflower … they are my life savours some nights. Thanks for this recipe – can’t wait to try it for dinner this week.