Broad Bean Guacamole Recipe

Broad Bean Guacamole Recipe

This recipe was prompted by an appearance on BBC Radio 4 by Alan Titchmarch. What a sentence. I'm also a fan of the Archers, incredibly.

The rate of deforestation caused by farming of avocados is beyond alarming. This is a close substitute for avocado, made creamy with extra virgin olive oil and with all the spice and sourness of the original, but UK-grown and made from frozen broad beans which are still field-fresh, vs. an avocado that's been carted 5000 miles around the globe. As a bonus, it doesn't brown as readily and can be made in minutes from frozen beans that are ready whenever the mood takes you - no need to trapse out for a fresh avocado.

  • Prep time: 5 minutes

Makes: 2 portions

Ingredients

200 g frozen broad beans

1 fresh red chilli

1 garlic clove

Half a red onion

Handful fresh coriander

25 ml extra virgin olive oil

Juice of 1 lime (or to taste)

Salt + pepper to taste

Equipment

  • Food processor
  • Microwave (optional)

Method

  1. Add beans to a microwave-safe bowl, cover with boiling water and microwave for 3 minutes until tender. (You can also heat on the hob).
  2. Meanwhile, add roughly chopped chilli, garlic, onion and coriander to the food processor and blitz to a bruised, course paste.
  3. Drain the beans (optionally: refresh in iced water to cool and prevent browning, but, in my experience, this retains it's colour well).
  4. Add to the paste with extra virgin olive oil and lime juice.
  5. Blitz to your desired consistency. You can make this a smoother consistency by podding your broad beans before blitzing, but in my opinion the texture is fine without this step and the guacamole retains more fibre.
  6. Season to taste.