Broad Bean and Mint Vadai | Broad Bean Falafel

We have been using up the last of the broad beans, and turned the very last of them into a cross between South Indian Vadai and Middle Eastern Falafel. Whatever, they are gorgeous!

The trick is to grind some blanched broad beans with herbs and curry leaves, then add besan, and shallow fry or deep fry them until cooked and crispy. They are gorgeous with some fresh Indian chutney and a bowl of rasam. We use the Western Fava Beans (aka Broad Beans) not the Indian Broad Beans, Avarakkai, for this dish.

Try some other vadai too – Maddur Vada, Falafel, and Gram Flour Vada. Are you looking for Rasam? We have a couple of dozen rasam recipes here.

Browse our Vadai recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring dishes.

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Broad Bean Puree with Chilli Oil

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 Broad Bean and Mint Mash, Fava Bean Puree with Dill, Glorious Five Bean Salad, and 13 Treasure Happiness Soup.

You might like to look at our other Broad Bean Purees here, and all of our Broad Bean recipes. Browse our Italian recipes as well. Or take time out and explore our Late Spring recipes.

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Umbrian Broad Bean Puree | Broad Bean Sauce

Traditionally an Easter dish, this Umbrian Broad Bean Puree is eaten on toasted crusty bread that has been drizzled with olive oil. But it is equally as good with vegetables, pasta and as a dressing in salads.

It is a simple but gorgeous, flavoursome dish.

Similar recipes include Broad Bean Puree with Chilli OilUmbrian Cure-all Sauce, Young Broad Bean Pod Puree, Broad Bean and Mint Mash, and Broad Bean and Butter Bean Spread.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here, and our Broad Bean Puree recipes are here. Or take time out and explore our Late Spring recipes.

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French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque

Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.

It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.

A la Grecque dishes you might lie to try include Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.

You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.

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Saffron Mograbieh Pilaf with Broad Beans | Israeli Couscous Pilaf with Broad Beans

Mograbieh is a large couscous/pasta in the shape of pearls. Similar products are known by various names – Ptitim, Israeli Couscous, Jerusalem Couscous, Pearl Couscous, Ben-Gurion rice, Maftoul, Lebanese Couscous, Giant Couscous, and more. It is also similar to the Kabyle Abazine and the Sardinian Fregula.

Although they can be used interchangeably, technically speaking, there are some differences between the products of different countries. Some are an extruded pasta, similar to Italian orzo, made with semolina and flour which is toasted to dry. This one has a nuttier flavour than normal couscous. One type is Ptitim, or Israeli Couscous, is a type of toasted pasta and shaped either like rice-grains or little balls and was developed in Israel in the 1950s when rice was scarce.

Others, like Mograbieh (Lebanese) and Maftoul (Palestinian), are rolled and dried large couscous pearls about the size of tapioca pearls, and when cooked they have a chewy buttery flavour and are larger than Israeli Couscous. These starchy pasta balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavours of the dish they are cooked in.

Sadly, the globalisation of food has meant that differences get smoothed over, and names get mixed, or all the variations merge into one product. Locally, for a long time I was only able to find the extruded pasta type, but more recently a local Afghan shop stocks the best Mograbieh. The pics show the extruded type – I will update when I make this dish again.

For this recipe, a celebration of Spring, use any of these types, cook it with saffron and add broad beans and chilli. You can even use Italian orzo pasta or risoni if you wish.

Are you perhaps after Broad Bean recipes? Try French Braised Lettuce, Peas and Broad Beans, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Tawa Broad Beans.

Also try our Freekeh Pilaf with Herbs and Yoghurt Dressing.

You might like to browse our Middle Eastern recipes, our Israeli recipes and our Orzo recipes. Enjoy all of our Late Spring recipes here.

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Orecchiette with Broad Beans | Pasta and Broad Beans

Orecchiette is a little shell shaped pasta, delicious and sourced from my newly-found Italian providore not far from our new house. It’s a delightful little shop, family run, with the most warm, friendly and helpful staff. As I stocked up with supplies I was asked what I was cooking and we discussed recipes and methods for ages.

Broad Beans are my passion of the moment, food-wise. Neglected for all of the other years of my life, we are also very fortunate to have an Italian-owned green grocery close by. So Broad Beans are there by the big box full every week, and now we grow our own also. I have fallen in love with this little green, grassy tasting fresh bean. It has been great to see the season through, from the tiny new pods, to the larger, more mature pods later in the season, and to adapt recipes as the season progresses.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Penne with Broad Beans and Ricotta, Broad Beans with Feta and Preserved Lemon, and Broad Beans with Crispy Garlic.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here as well. Our Pasta recipes are here. Or take time out and explore our Late Spring dishes.

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Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta

What a delight Spring must be in Italy! I can only imagine. And tucked amongst the dishes served outside on South Italian hillside terraces is this dish that marries pasta, broad beans and ricotta. I also use the soft Persian style feta that I get locally from an Afghani grocery shop. It is divine.

Use Penne Rigate if you can find it, the ridges on it retain the pasta sauces really really well. For the broad beans, double peel them unless they are really, really young.

Similar recipes include French Braised Lettuce, Peas and Broad Beans, Orecchiette with Broad Beans, Broad Bean and Mint Dip, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Bean Salad.

Browse all of our Broad Bean recipes, and all of our Italian dishes. Our Pasta dishes are here. Or explore our Mid Spring collection of recipes.

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Broad Bean Salad with Parmesan, Basil and Garlic Chips

Broad Beans, Tomatoes, Garlic, Parmesan or Pecorino, and herbs is such a classic combination, and can be used in an infinite variety of ways. Mix them up as a pasta sauce, use them in a Spring risotto, mash them for a dip or spread, and make different salads from them.

Today we use these ingredients in a lovely light lunch salad, or for a first course in the evening. It is so deliciously light, hard to resist.

Similar recipes include Broad Bean and Tomato Salad, Broad Beans with Crispy Garlic, and Glorious Five Bean Salad.

Browse all of our Broad Bean recipes, including our Broad Bean Salads. Our Italian recipes are here. Or explore all of our Mid Spring dishes.

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Broad Beans with Feta and Preserved Lemon

Oh the joy when Broad Beans come back into season. The first time that the silky smooth texture of the beans is tasted again is pure joy. It makes the effort of preparing them (double peeling) all the more worth it. This simple salad is perfect with the bite of the feta and the tang of the preserved lemon pairing well with the silky beans. I hope you enjoy it.

If you are lucky enough to have very young beans straight off of the bush, you can use the beans whole – pod and all. But you need the youngest of beans. You won’t be able to get these from a shop, but they are easy to grow at home.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Parmesan, Basil and Garlic ChipsBroad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

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

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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 Umbrian Broad Bean Puree, 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 Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, 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. Our Salads are here. Or check our our collection of Early Spring recipes.

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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 Saffron Mograbieh Pilaf with Broad Beans, Umbrian Broad Bean PureeYoung 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 Penne with Broad Beans and Ricotta, 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.

Continue reading “Spring Pasta with Broad Beans and Mint”

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 Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, 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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