- 400 gBroad Beans
- 400 gPeas
- 1 tablespoonVegan Mayo
- 1 cloveGarlic
- 20 mlOlive Oil
- 1 limeLime
- Calories: 367 kcal
- Protein: 13 g
- Fat: 15 g
- Carbs: 10 g
- Sugar: 1 g
- Salt: 1 g
If using frozen beans, boil until soft. If using fresh, add straight to the food processor 1/2 of the broad beans, garlic, lime, coriander (optional), vegan mayo and some seasoning (try the tajin!). Blitz until smooth and then add the remaining broad beans and pulse a few times to leave it chunky.
Spoon onto your bagel / toast, sprinkle with chilli flakes and drizzle with olive oil and extra tajin!
It's that easy!
BIFF, BOSH, BEANO NOSH!
My breakfast Smashed Broad Bean Recipe
At the Biffen’s Kitchen food van this year I have replaced the smashed avocado with a more local and tastier alternative which I call, smashed beanos!
The smashed beanos are simply, smashed broad beans, sweet garden peas, lime, salt, pepper and vegan mayo. Blitz and enjoy.
Ladies and gents, I give you… The Smashed Beanos.
At Biffen’s Kitchen we love to spread the beano love across our sourdough bagels with a selection of winning combinations:
- Grilled halloumi, Devon fried egg, smashed beanos, pickled onions and chilli jam
- Bacon, smashed beanos and pinkled onions.
- Sausage patty, smashed beanos and a Devon fried egg.
Whatever you have smashed avocado on, you can replace it with the delicious smashed broad bean recipe!
I highly recommend adding a tablespoon of Tajin to them to add a lime and chilli hit to it. This is the seasoning I discovered in Mexico and am now hooked on and use it on salads, BBQ’s and slaws.
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