Young Broad Bean Pod Puree

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.

We love this top to tail eating with vegetables. With broad beans, the shoots can be eaten, the beans of course, the pods as in this recipe, and also the dried beans. A life-cycle of uses.

Are you after more Broad Bean dishes? Try Glorious Five Bean Salad, Dried Fava Bean Puree with Dill, and Tawa Broad Beans.

Browse all of our Broad Bean recipes, and all of our Purees. Or explore our Early Spring dishes.

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Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill

Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.

I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.

The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.

Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.

Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.

Other Broad Bean dishes to try are Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

Browse all of our Broad Bean dishes. Or check our our collection of Early Spring recipes.

Continue reading “Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill”

Broad Bean and Mint Mash | Broad Bean and Mint Dip

Difficult to stop eating this delightful dip

Our love affair with Broad Beans continues with some mashes. Broad beans mash very well – especially later in the season when the beans are not as young and tender as they were earlier in the season.

This is easy to make, but it is necessary to double peel the beans – first remove them from the pod and then peel each bean. For this recipe it is Ok to cook the beans for a few minutes before peeling – they are also easier to peel once cooked.

Similar recipes include Young Broad Bean Pod Puree, Spring Pasta with Broad Beans and Mint, Broad Bean and Butter Bean Spread, and Avocado Smash.

You might like to browse our other Broad Bean recipes. Or explore our other snacks. Our Late Spring recipes are here.

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Spring Pasta with Broad Beans and Mint

Celebrate Spring with Broad Beans

This has been the year of the Broad Bean in our household. A rarely used vegetable before last year, it is again a focus for us this Spring – we found that we actually love Broad Beans. Our local Italian green grocery near our new house has large amounts of them – something that our inner-city grocery did not carry, even during Spring – so it is easy for us to celebrate this humble bean.

When you buy broad beans, young and fresh is best – they have a sheen on the pod, and will be bright green, crisp to the touch and without any black marks or blemishes. Pods are usually about 10cm long.

This pasta dish celebrates all that is Spring. Fresh and herby, it is a delight. We have used broad beans here, but it could easily use asparagus, peas or the last of the globe artichokes of the season. Or use them all together!

Remember to double-peel broad beans. Remove them from the pod, then scald them for around 30 – 60 seconds. Place in cold water then drain. With a sharp small knife make a nick in the top or side of each bean and slip it out of its skin.

Are you after other Pasta recipes? First, check out our home made eggless pasta. And try Rice and Orzo Pasta, Hand Made Pesto, and Pasta with a Cauliflower Sauce.

Are you after other Broad Bean dishes? Try Fava Bean Puree with Dill, Tawa Broad Beans, Broad Bean and Butter Bean Spread, and Glorious Five Bean Salad.

Check out our other Broad Bean recipes, and other Pasta recipes. Our Italian dishes are here. Or take some time to explore our Late Spring recipes.

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Parmesan Potatoes (with Broad Beans Sautéed with Crispy Garlic)

Perfect Saturday afternoon snack

How good these Parmesan Potatoes are! The saltiness of the cheese, the crispness from baking, and the freshness of the broad beans. It is a great snack indeed, or a first course, or an excellent side at a BBQ.

The potatoes are sliced thin and baked in a hot oven with parmesan cheese. It is very simple to make. The broad beans are quickly sautéed with garlic, and their texture goes so well with the potatoes.

Similar dishes include Potatoes and Cheddar Gratin, Potatoes Baked with Cumin and Tomatoes, and Perfect Roast Potatoes.

Have a look at the other Broad Bean recipes, and our other Potato dishes. Our snacks are here. Or simply explore our Late Spring recipes.

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Broad Bean and Tomato Salad

Spring brings us Broad Beans. Celebrate their freshness with this salad.

Oh the joy of Spring. Two pieces of that joy are the short season of the Broad Bean, and the arrival of ripe cumquats. Today we celebrate the Broad Bean with a quick salad.

Larger Broad Beans need to be twice peeled. That is, they are first removed from the pod, of course, and then each bean has their thick outer shell removed. This seems like a lot of work, but once you are on a roll, it happens quickly. I use a small, sharp knife to knick the outer skin, then a quick peel and the inner bean pops out. The inner bean is much gentler in taste, very delicious.

You can also make this salad at other times of the year – just use frozen broad beans, easily available from your supermarket. You can find them peeled and unpeeled. Go for the peeled ones if you can find them – much easier and definitely quicker.

Are you looking for similar recipes? Try Broad Beans MezzeEnsalada, Spring Pasta with Broad Beans and Mint, Broad Beans with Fresh Pecorino, and Pan Fried Broad Bean Salad.

Browse all of our Broad Bean recipes, our Tomato Salads, and all of our Salads. And explore our Mid Spring dishes.

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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 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.

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.

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Broad Beans with Fresh Pecorino Cheese

There is a beautiful Tuscan Spring time tradition of serving Broad Beans with a fresh pecorino cheese. The cheese is sliced and served with the beans. If the beans are young, the guests get to pod their own as they eat them. There is a saltiness in the fresh pecorino that matches the sweetness of the broad beans. And the crispy texture of the beans with the melting softness of the pecorino is divine.

Similar recipes include Spring Pasta with Broad Beans and Mint, Tomato and Broad Bean Salad, Panfried Broad Beans with Chilli, Lime and Salt, Broad Beans with Crispy Garlic, and Tawa Broad Beans.

Have a look at the other Broad Bean recipes. Our Snacks are here. Or explore our collection of Late Spring recipes.

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Dried Fava Bean Soup | Dried Broad Bean Soup with Potatoes

Late Winter comes and we begin to look forward to Spring. However the weather gods have other ideas, plunging us into the coldest weather of the winter, stormy and wet, and very very cold.

We really did fall in love with dried broad beans this year. After a hiccup at the beginning – we really didn’t know a lot about how to handle these large beauties – we have settled into a routine of using them every couple of weeks. Totally delicious.

The smaller, peeled dried fava beans are easier to use, but if you can’t find them, use the larger (gigantic) unpeeled ones. The peeled dried broad beans are quite small, whereas the unpeeled ones are large beans. Soak the large ones overnight, then pop them out of their peels before cooking. If they don’t come out of the skins easily, try soaking them in boiling water for 20 – 30 mins. They should come off easily then. I like to peel them in front of the TV the night before I am using them. It makes this meditative task very easy.

This recipe doesn’t saute the onions and celery, but rather pops them into the pot with the beans and the stock. In Greece it is believed that sauteing them before hand makes the dish heavier, and if you think about it, it is an excellent observation. I like to keep this soup lighter, but by all means saute off the aromatics beforehand if you wish.

Similar recipes include Fava Bean Soup with Turmeric and Herbs, and Fava Bean Soup with Fresh Herbs.

Or browse all of our Broad Bean recipes and all of our Italian dishes. Alternatively, take some time to explore our Mid Winter collection of dishes.

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Pan Fried Broad Beans with Lime, Chilli and Salt

A quick, healthy snack.

I am here to tell you that these are delicious. A great snack, quickly prepared, is pan fried broad beans. You can use peas or edamame as well. You can even use peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking.

Broad beans, once out of their pod, still have a thick, tough coat on each bean. Removing this improves their flavour enormously. Yes, it is a little fiddly, but worth the effort. Take a small sharp knife and make a slit in the side of the bean, then coax the coat off. Sometimes they just pop out. You are left with tender, vibrant green beans.

Are you looking for similar recipes? Try Pan Fried Broad Beans with Tomato and Thyme, Broad Beans with Fresh Pecorino, and Tawa Broad Beans.

Browse all of our Broad Bean recipes, and all of our Snacks.  Be inspired by our Mid Spring recipes.

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Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup

Dried Broad Beans are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans (or Fava Beans) are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 hours, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret.

This recipe can be used for older fresh broad beans – the ones that have lost their green freshness and are now rather white, and for the dried variety. Either way, the individual beans will have to be peeled.

Are you looking for Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.

For our dried Broad Beans, we have Dried Fava Bean Soup with Turmeric and Herbs and Fava Bean Soup with Potatoes.

Or perhaps you are looking for dips for your Mezza table? Try Young Broad Bean Pod Puree, Zhug (Coriander – Chilli Puree), Chickpea, Almond and Sesame Spread, and Turkish Cacik.

You can find all of our Dips here, or browse all of our Broad Bean recipes. You might like to look through all of our Turkish dishes. Or simply take some time to explore our Mid Autumn dishes.

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Pan Fried Broad Bean Salad with Tomato and Thyme

I admit it. I have had an aversion to broad beans since childhood. We seem to have grown them by the bushel as I was growing up, and we ate them with every meal, often in their pods, boiled and boiled and boiled. Over the ensuing years I have tried to fall in love with them. I have even grown them myself. But that taste, and the childhood associations would not go away.

This year, with a wonderful Italian green grocery near me, I resolved to try again. Putting a lot of effort into treating them properly, I double peeled them while watching TV in the evenings, ready to work with them in the morning.

The efforts have been rewarded. I am now loving these wonderful, short-seasoned beans. I will be quite sad when their season is over (but I have discovered that frozen broad beans are available, and they are particularly good).

Are you looking for similar Broad Bean recipes? Try Broad Beans Mezze, Tomato and Broad Bean Salad,  Pan Fried Broad Beans with Lime, Chilli and Salt, Broad Beans with Crispy Garlic, and Tawa Broad Beans.

Try these beauties too: Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.

Browse all of our Broad Bean dishes, and our Tomato Salads. All of our Salad recipes are here. Or take some time to explore our Mid Spring dishes.

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Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

Dried Broad Beans (Fava Beans) are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree for a dip or spread. But today we are making an Autumn soup. If you think of fresh broad beans as being quintessentially Spring, the dried incarnation of them are the essence of Autumn.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 – 24 hours beforehand, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret. I will usually soak the beans for around 24 hours, and sit peeling them at night while I am watching TV or talking to the kids.

We have one other recipe for Dried Broad Beans – it’s a Turkish recipe, Fava Bean Puree with Dill and Olive Oil. Also try Fava Bean Soup with Potatoes.

Are you looking for fresh Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Pan Fried Broad Beans with Chilli, Lime and Salt.

What about other Soups? Try White Bean Soup, Turtle Bean Soup and Red Lentil Soup.

You can find all of our Soups here, or browse all of our Broad Bean recipes. Or simply take some time to explore our Late Autumn dishes.

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Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree

It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.

This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.

To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.

This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.

Are you looking for Broad Bean recipes? Try Broad Bean and Butter Bean Dip, Glorious Five Bean Salad, and Tawa Broad Beans.

For our dried Broad Beans, we have Fava Bean Soup with Potatoes, and Dried Fava Bean Soup with Turmeric and Herbs.

Or perhaps you are looking for dips for your Mezza table? Try Broad Bean and Mint Puree, Green Tomato Salsa with CorianderRoasted Cauliflower and White Bean Puree, Hummus, and Tomato and Chilli Jam.

Try some other Turkish dishes too. We recommend Beets in a Herbed Dressing, Semi Dried Tomatoes with Pomegranate Molasses, and Rose Petals and Yoghurt.

You can find all of our Dips here, or browse all of our Broad Bean recipes. You might like to look through all of our Turkish dishes. Or simply take some time to explore our Mid Autumn dishes.

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Glorious Five Bean Salad

In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.

Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.

Are you after similar dishes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Green Beans with Freekeh, Walnuts and Tahini, and Tawa Broad Beans.

Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.

You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.

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