When the broad beans are plentiful in the garden, we eat lots. They are probably my favourite bean. So light and crunchy with a hint of sweetness, we normally include them in the veg mixes from the garden that form the core of our dinners in the summer months. Sadly, our beans are almost finished now, being replaced with another annual fave, the runner bean crop. They were a bit late coming into season this year because of the cold summer we've been having.

This recipe, developed by my husband, processes the broad beans into a delectable dish of their own. Delicious as part of a Mexican dinner, as an accompaniment to any meat you like, even spread on crackers or as a sandwich filling the next day, with tomato.

Broad bean refried beans

Broad beans, 3-4 handfuls
1 lg, onion
garlic, 5-6 cloves, crushed
salt & pepper
olive oil to fry

Boil beans until soft. Mash.
Meanwhile, saute onion until slightly caramelising. Mix in beans with garlic and seasoning. Fry all in olive oil for a few more minutes.

We eat this with my vegetarian chilli and jalapenos, wraps, tortilla chips, guacamole, sour cream with chives and some grated cheese with a salad.