Something to put under a steak

Broad beans are in season. I was reminded of this when a red faced man came in to an art exhibition I was at with a box full of them. I couldn't understand what he was
saying, but the other people could. This made me wonder if they really did understand him, or if they'd just got used to pretending to understanding him, and that if thats what I sounded like by the time I got to double digit drink figures. There's always a look down like they'd written down what they were going to say earlier but couldn't find it and then a blurt. He couldn't understand what I was saying.

If you've struggled to reattach the choke cable on a bike's carburettor or tried to send a text message, you'll like broad beans. Broad beans are like peas but for people with big hands.

The pods also have a fetching green velvet interior. This may trigger issues. The broad beans will peel once more, revealing a smaller, shinier bean.
Starting with about half a kilo of broad beans,
Remove the broad beans from their pod and boil in salted water for five minutes
remove the outer skin from 20 of the larger beans to allow the inner beans to be scattered around as decorations.
Chop the remaining outer beans.
Peel and chop an equivalent amount of japanese pumpkin into bite sized pieces and roast in olive oil/vegetable oil until soft. Allow a little browning. Mash and add to the chopped beans
Sautee half a finely chopped spanish onion and add.
Roast some pepitas in the oven and add. Pepitas are pumpkin seeds and if you were being especially resourceful, you could have saved them from the pumpkin. They add a bit of crunch interest to what's otherwise quite soft.
Season.
Shape into patties and fry on either side.
Place under a steak.

Additional notes: Roasting pumpkin makes it sweeter, as does sauteeing the red onions, the outer bean is a little bitter so there's your balance right there.

Extra bonus broad bean pasta sauce:
-pan fry some sliced chicken breast in olive oil with seasoning and a squeeze of lemon and reserve.
-add some more olive oil and fry large some chopped up bits of mini-japanese tomatoes with a couple of finely chopped garlic cloves and a chopped red chilli. Let them cook and reduce a little and you can pick out any bits of skin if you're bothered
-chop up some broccolini and baby courgettes. Dunk them in the boiling pasta water for a minute or so just to take a bit of the rawness off. Add to the frypan. and stir through.
-take the broad beans out of their pod and boil for four minutes. Add to the pan and stir through.
-return the chicken, making sure you add all the collected chicken juices.
-place on pasta (the sauce isn;t that saucy so you might wnat to mix a little EVOO in with the pasta after its drained) with parmesan.