I’m not sure I can really get away with calling this a guacamole, although avocado does feature in the dish. There just didn’t seem to be a better way of describing this broad bean mash. You don’t have to serve crab with the broad bean guacamole-it is just as good on its own-but I happened to have some fresh crab meat in the fridge. Alternatively, try serving smoked salmon blinis with this guacamole or a spoonful as an accompaniment to a griddled tuna steak.
- 1 kg broad beans in their pods
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons mayonnaise
- Juice of 2 limes
- 2 red chillies, seeded and finely chopped
- 2 spring onions, topped and tailed and finely sliced
- 1 avocado, halved, stoned and peeled
- To serve Toasted sourdough or ciabatta and fresh white crab meat, roughly chopped coriander
- Pod the beans. Bring a saucepan of water to the boil. Add the beans and bring to the boil. Cook for 2-3 minutes, depending on the size of the beans. Drain and refresh immediately under cold running water. When the beans are cold pinch off the tough outer skins.
- Place the broad beans in a mixing bowl and add the olive oil, mayonnaise and lime juice. Either mash to a coarse purée with a potato masher or blend with a stick blender. If the beans are quite floury you may need to add a tablespoon or two of water to loosen the mixture. You can also use a food processor but don't make the mixture too smooth-you want a little texture.
- Stir in the chillies and spring onions and taste and season with salt and ground black pepper. Just before serving chop the avocado flesh into bite-size bits and stir into the broad bean mixture. Serve on toasted rustic bread, top with a little crab and scatter over some coriander.