Pod the broad beans and boil them in a little salted water for 2–3 minutes. When they appear to bloat and get a little wrinkly, drain them from the water and spread them on a chopping board until cool enough to handle. To peel them, pinch one end to make a slit and squeeze the other until the bright green bean pops out. Work through the whole pile. Dress them all with a good squeeze of lemon juice and a liberal grinding of salt and pepper and leave to absorb while you get on with the rest.
Heat a dribble of the olive oil in a small frying pan and brown the cubes of black pudding, turning them with a spatula until crispy on each side, about 3–4 minutes. Remove from the pan and put on a warm plate while you cook the alliums. Add the shallot, garlic and fennel seeds to the empty pan (add a little more oil if the pan is dry) and cook until soft, tender, sweet and translucent.
While these are all cooking, toast the bread and spread with good butter. Place the toast on two warm plates.
Add a couple of cubes of black pudding and a few beans to the pan and squash them into the oniony mixture, then add the rest of the black pudding and the broad beans, gently combining them. Season the mixture with salt and pepper and another good squeeze of lemon to taste. Give it a gentle stir as it warms (don't break up the beans).
Divide the mixture between the two slices of toast, scatter the shredded herbs on top and dress with olive oil and a little lemon juice if needed.
Recipe taken from: https://thehappyfoodie.co.uk/recipes/broad-beans-and-black-pudding-on-toast/