Pan Fried Broad Bean Salad with Tomato and Thyme

Broad Bean and Tomato Salad

I admit it. I have had an aversion to broad beans since childhood. We seem to have grown them by the bushel as I was growing up, and we ate them with every meal, often in their pods, boiled and boiled and boiled. Over the ensuing years I have tried to fall in love with them. I have even grown them myself. But that taste, and the childhood associations would not go away.

This year, with a wonderful Italian green grocery near me, I resolved to try again. Putting a lot of effort into treating them properly, I double peeled them while watching TV in the evenings, ready to work with them in the morning.

The efforts have been rewarded. I am now loving these wonderful, short-seasoned beans. I will be quite sad when their season is over (but I have discovered that frozen broad beans are available, and they are particularly good).

Are you looking for similar Broad Bean recipes? Try Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

Browse all of our Broad Bean dishes, and our Tomato Salads. Or browse all of our Salad recipes. Or take some time to explore all of our Mid Spring dishes.

Larger or older Broad Beans need to be peeled. That is, they are first removed from the pod, of course, and then each bean has their thick outer shell removed. This seems like a lot of work, but once you are on a roll, it happens quickly. I use a small, sharp knife to knick the outer skin, then a quick peel and the inner bean pops out. The inner bean is much gentler in taste, very delicious.

I love pan fried broad beans, so if the beans are a little older, after double peeling them I through them into a hot pan with a tiny bit of oil and saute them until just beginning to colour.

Alternatively you can cover them with boiling water for a few minutes. They can also be simmered for a moment or two.

Broad Bean and Tomato Salad

Pan Fried Broad Bean Salad with Tomato and Thyme

Mixed halved cherry tomatoes, thin rings of red onion and a few thyme leaves, then stir through some quickly sauteed broad beans. Dress with a little olive oil and lemon juice with salt and black pepper. Toss through the smallest amount of chopped parsley if desired.

recipe notes and alternatives
Use cumquat oil for the dressing if you have some on hand.

I have used home made pomegranate molasses for the dressing and the slight sweetness in it works well with the salad.

Spring onion (scallions) can be used in place of the red onion.

Lime juice can be used instead of lemon juice in the dressing.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

3 thoughts on “Pan Fried Broad Bean Salad with Tomato and Thyme”

  1. I was interested to read this post because I had the same aversion as a child but now, as you do, I love them. May I tell you that if you par-boil them, the inner skin comes off more easily? Slit the base then press the bean out, much simpler than doing them raw.

    Liked by 1 person

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