As broad beans get older, they suit purees and spreads really well. It is very simple – simmer them for some time, peel each bean, and then puree them with herbs. It makes a delicious snack on toast – I love it at morning tea time with a good cuppa. Or use the puree to make a fresh, spring soup by adding some stock or water and thinly sliced spring vegetables.
Are you after other Broad Bean recipes? Try Pasta with Minty Broad Bean Puree, Koukofava, Dried Fava Bean Puree, Broad Bean and Mint Mash, Fava Bean Puree with Dill, Glorious Five Bean Salad, and 13 Treasure Happiness Soup.
Broad Bean Puree with Chilli Oil
Remove a handful of older large broad beans from their pods and place into a pan with salted water. Bring to the boil and simmer for about 20 minutes.
As it comes to the boil, prepare your herbs – add any soft herbs such as mint, parsley, marjoram, oregano, chives, thyme etc – by removing the leaves from the stalks. Add the stalks to the beans as they cook, to add flavour.
When the beans are cooked, drain them well and remove the herbs. Squeeze the beans from their outer cover. Place your prepared herbs and peeled beans into the blender or spice grinder, or use a hand held blender. Add salt and black pepper to taste. Puree until smooth, adding olive oil as necessary to achieve a smooth puree.
Place the puree in a dish and drizzle some chilli oil over top (optional).
Serve – it is excellent on toast.
recipe note and alternatives
Add some blanched peas to the herbal mix before pureeing.
Take some thick slices of fresh bread or toast, spread with ricotta cheese and top with the broad bean puree.
Cook some pasta and mix with ricotta, broad bean puree, chopped mint, slightly cooked peas and halved cherry tomatoes.
Add light stock or water to some of the puree to make a special Spring broth/soup. Stir well to mix until smooth. Add a tspn of light miso paste if you have it on hand.
Making a Puree from Broad Bean Pods
People ask if you can puree the pods. I suggest using young pods. Remove the beans and top and tail the pods, removing the sting from each side of the pod. Puree the pods alone, or add some young broad beans too, with salt, pepper and olive oil. You can add chilli and/or herbs if you desire. Use immediately, or cover very well, as it oxidises very quickly to a nasty shade of black.
Use the puree as a base for soups, serve with grilled vegetables, or spread on crackers with ricotta cheese.
Read the full recipe here, for more information.