Broad Bean Guacamole

October 2, 2017

Here's another bean recipe, either to use up any of last season's broad beans from your freezer, or in preparation for the upcoming bean season.  I was in Dunedin a couple of weekends ago, and at the seaside bach that we stayed in there were broad beans almost ready to eat, so some of you may be in need of ways to use fresh broad beans already (in which case i am jealous!).

Sometimes i take out back issues of magazines from the library specifically to check if they contain any good recipes (doing the research for you, dear reader!), and I was very happy to come across this recipe in a 2013 Lifestyle Block Magazine.  The Lifestyle Block is not a magazine that immediately springs to mind when thinking of cooking and recipes, but each issue contains a seasonal recipe or two or three.  

Unless you are using super fresh, young, tender beans i recommend squeezing the beans out of their grey skins, which, as i mentioned in my last broad bean post, is a moderately time consuming endeavour, but well worth it for making this lovely dip.

I've made this dip a couple of times recently, once when i was hosting bookclub in September, and again just this last Saturday when i had a bunch of friends around for an early birthday celebration, and served this along with cheeses, 'Super Easy Home-made Crackers' (2 July blog post) and the lovely "White Bean, Kale and Mustard Dip" (another recipe to give you some time soon) for pre-dinner nibbles.  Both times there have been compliments for all the home-made components.

If there is any dip remaining after your guests have left, it is delicious on toast for breakfast, lunch, or just a healthy snack.


Kristina Jensen in the 'NZ Lifestyle Block' magazine, October 2013.


500g shelled broad beans

5 cloves garlic

Handful of mint leaves

1/4 cup grated parmesan cheese

1/4 cup olive oil

2 tablespoons fresh lemon juice

Generous helping of freshly ground black pepper

Optional extras: dash of tabasco sauce, 4 anchovy fillets


Bring a pot of water to the boil and cook the beans in it for two minutes exactly. Drain and refresh under running cold water.  Squeeze the beans out of their grey skins unless extremely fresh and tender.  Puree the beans with the rest of the ingredients.  The taste improves if it can sit around in the fridge for an hour or so. Hopefully there will be some left when it comes time to serve it!



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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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