Food, Recipes

Broad beans with chilli, mint and lemon

On Sunday I made Sheldon and I a snack with the left over broad beans from
when we were in Dorset. It was quick and easy to make and super good.

Pod the broad beans. Boil them for a bit. Skin them. Roughly chop. Add chopped red chilli, mint, lemon juice and a bit of olive oil.

Slice up a baguette, rub a bit of garlic on top of each slice and grill it for a bit in the oven.

Ta-daa, you’re done.

Alice showed me how you can fry up the skins with a bit of olive oil, chilli and garlic and
eat those as a snack as well. Can’t tell you how more-ish they are.

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