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.
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.