Last Spring I fell in love with Broad Beans. Always a hated vegetable, we decided to spend time exploring them. To take the time to treat them properly. And fall in love I did. So this year, I am growing my own.
This recipe is a very quick dish once the beans have been podded and the individual beans have had their thick peel removed. It is a good idea to peel them when you have time, for example while watching TV at night, then pop them in the fridge, ready to be used the next day for a quick dish or snack.
Broad Beans with Crispy Garlic
1 cup shelled and skinned broad beans
2 cloves garlic, peeled
sea salt and pepper
chilli flakes or chilli powder, to taste (optional)
Slice the garlic lengthwise into thin slices.
Heat some oil in a pan over medium heat, add the garlic and saute until crispy but not burnt. Add the broad beans and stirfry/saute for 2 or 3 minutes until cooked, bright green and tinged a little from sauteing.
Season with sea salt and black pepper. Sprinkle with chilli flakes or a little chilli powder, to suit your taste.
Serve and enjoy!
recipe notes and alternatives
Add a squeeze of lemon or lime juice before serving.