Did you know that you can make a puree of young, vibrant green Broad Bean pods? They must be young, and the simple puree then can be used as a dip, with grilled vegetables and salads, or as a base for a wonderful soup. It does oxidise very very quickly (to an interesting shade of black), so needs to be covered well or made immediately before use.
The taste is green and fresh. I made this with broad bean pods straight from the garden, from about 6 cm long to 12 cm long. I left the beans in the pods, although you can remove them if you want to use them for a different dish.
Similar recipes include Broad Bean Spread with Roasted Garlic Ricotta, Dried Fava Bean Puree, Umbrian Broad Bean Puree, Dried Fava Bean Puree with Dill, and Tawa Broad Beans. Also try Fava and Burnt Spring Onion Dip with Chilli-Garlic Kale.
Young Broad Bean Pod Puree
Choose unblemished pods after the beans have been removed (or leave the beans in the pods). Top and tail, and remove the strings that run along the seam. Puree well, with some salt and pepper. Add a little olive oil and thin with a little water to help the pods puree.
The puree itself is fairly bland in taste, but add olive oil, salt and pepper, it comes alive!
Use the delicious puree as a base for a soup, as a dip, or as a bed for grilled vegetables, salads or other items. It is wonderful poured over baked feta. I love to mix it with a Creamy Cauliflower Soup.
If not using immediately, cover tightly with plastic wrap or store in an airtight container. It may darken in colour after a few hours as it oxidises. It is best to use it immediately.
recipe notes and alternatives
Broad beans and fennel go really well together. Add some cooked (steamed, braised, baked, sauteed) fennel to the puree.