A glut of broad beans in the spring garden is a wonderful thing until you need to plant out the tomatoes and realise that there isn't any space left.
One solution to the problem of what to do with all those beans is Moroccan broad bean dip. I use the version found in Stephanie Alexander's The Cook's Companion [2004 Ed.] but a similar recipe can be found here.
A delicious and healthy snack. Even my team of bean podders like it served with warm pita bread.
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I love the vivid green of broad beans. And I love the tender bean inside that tough skin.
Mr Busy still believes them to be wicked evil beanies, out to make his life a misery. Not even the magnificent colour sways him. Stubborn boy!
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