Broad Beans with Crispy Garlic

Broad Beans with Crispy Garlic

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.

Similar recipes include Broad Beans with Parmesan, Basil and Garlic Chips, Broad Beans with Feta and Preserved Lemon, Broad Beans Mezze, Tomato and Broad Bean Salad, Pan Fried Broad Bean Salad with Tomato and Thyme, Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.

Also try Broad Beans with Lemon and Coriander.

You might like to browse our other Broad Bean recipes and our other Snacks. All of our Salads are here. Or explore our collection of Late Spring recipes.

Broad Beans with Crispy Garlic

Broad Beans with Crispy Garlic

1 cup shelled and skinned broad beans
2 cloves garlic, peeled
olive oil
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.








2 thoughts on “Broad Beans with Crispy Garlic”

  1. I life in Turkey where broad beans are much loved. There is NO NEED to peel them!! What a waste of time. Try it without peeling and you will see no difference at all . In fact Turks even eat the young beans with the shell intact. Later in Spring when the beans mature however they only shell the bean and eat the kidney shaped bean. But they still don’t peel the bean itself. Neither do Italians as far as I know.

    1. I have heard this, Jennifer, also that people who are allergic to broad beans here can eat them freely in Turkey. Perhaps it is a different variety. At our house, we also eat them shell and all when very young, and shelled but without peeling as they get older. However, the ones we buy in shops are very old and large with peels that have a furry taste in the mouth, so it is better to peel. Same for broad beans that I leave on the bush for a longer time. Much nicer peeled.

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