Broad Bean Guacamole Recipe

Broad beans are high in protein and contain many nutritious vitamins and minerals. Our broad bean guacamole recipe is a good way of using up a bumper harvest of beans. See our guide on how to grow broad beans.


The strong flavour of the guacamole helps mask the broad bean taste that some people dislike, whilst a combination of double shelling of the beans, and blending them to create a smooth paste, prevents any chewiness caused by the skin of old broad beans.

Ingredients – Broad Bean Guacamole

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For more recipe ideas you may like to see our article on allotment recipe books.

How To Make The Guacamole

Pick the largest broad bean pods available to provide the biggest beans to save time in preparation, and this will also encourage younger beans to mature.


The broad beans need to be shelled, keeping the beans and discarding the empty pods for composting. Once all the broad beans have been shelled, tip them into a pan of cold water, bring them to the boil, and let them simmer for at least five minutes. Allow a little longer for older beans.

Whilst the beans are cooking, it is an ideal time to prepare the other ingredients. Remove the skin and chop the garlic cloves, and prepare the lemons for squeezing.

Once the cooked beans have been drained, you can decide whether you would like to double shell them. This may not be necessary for younger beans. Double shelling simply involves pinching out the inner beans from the tougher outer skin.


To create a fine paste, ideally you need a chopper or a blender (see choppers on Amazon UK). Put all the prepared beans in first. Then add the garlic, the olive oil, the juice of the lemons, and finally salt and pepper to taste. If you would like to add a tomato – add it now.

After chopping, the beans should now have the characteristic colour and texture of a good guacamole. The garlic and lemon juice should give the guacamole a good strong taste.

The guacamole can be served with fresh toasted bread or oatcake biscuits. If there is any surplus it stores well in the fridge.

For more recipe ideas you may like to see our article on allotment recipe books.

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