SMASHED BROAD BEANS

Mellow yellow: smashed broad beans

Different dried beans cook at radically different speeds. While hard to overcook for a smashed recipe like this, they don’t all have to be completely soft. For ease of preparation, opt for pre-podded split beans and look out for the exquisitely small British ones I see around.

Serves 4

broad beans 100g, dried and shelled 

mint leaves a small handful 

parsley leaves a large handful 

olive oil 100ml 

pecorino 100g, strong, grated 

garlic ¼ clove

salt and pepper

Soak the beans in water for half a day or more. Then boil them in salted water for 30 minutes. Drain and allow to cool. Put the garlic and a pinch of salt in a mortar and pestle and pound to a paste. Continue pounding, adding the herbs little by little. Then add the beans and work until smooth. Transfer to a bowl, stir in olive oil and pecorino and taste for salt and pepper.