Instructions: Drain off the water the beans have soaked in plunge them into plenty of boiling water and fast boil for 10 minutes.

Drain again and replace in the pan with the chillies and ginger and enough water to come about an inch above the beans.

Bring to the boil and simmer for an hour or until tender.

Pod the broad beans and cook them for 10 minutes in a little salted water.

Meanwhile slice the crusts off the loaf and cut it into three or four slices each about 2in thick.

In the centre of each slice cut out a square indentation about 1in in depth.

Paint the croutes with the oil and garlic mixture and place on a baking tray in an oven at 200 degrees C

(400 degrees F gas mark 6) for 10 minutes or until they are golden brown and crisp.

Remove and allow to cool.

Drain the black beans discarding the chillies and ginger drain the broad beans and toss both together with the rest of the ingredients.

Pile the bean salad into the croutes.

One is enough for two so slice them in half at the table.

Serves six to eight

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