In this recipe the skins have been left on the beans after boiling them, leaving all the goodness and providing the most beautifully rustic texture. Served on toasted Sonoma Walnut and Raisin it is equally good on our Boulevard loaf.
300g of broad beans (podded)
2 tablespoons of good quality olive oil
20g of butter
Juice of 1 lemon
Salt & pepper
Good quality bread (we used Sonoma Walnut & Raisin)
Slice bread, put the beans on top and pop in the oven until bread is crunchy.
Drizzle with extra olive oil before serving.
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