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Produce => Recipes => Topic started by: Multiveg on June 07, 2004, 22:51:33
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This recipe is in the complete book of vegetables, herbs & fruit (Biggs/McVicar/Flowerdew)
Bissara (an Algerian dish with subtle flavours, this recipe is based from the late, great foodie, Arto der Haroturian)
675g (1 1/2lb) young broad beans, shelled weight
1 small green chilli, chopped
1 teaspoon paprika
1 teaspoon cumin seeds, pounded in a mortar
2 cloves garlic, peeled
8 tablespoons of virgin olive oil
Juice of half a lemon
Salt and freshly grounded black pepper
Boil the beans in lightly salted water until just tender. Drain and place in a food processor, together with chilli, paprika, cumin and garlic. Puree by slowly drizzling the oil and lemon juice. Season and pour into a bowl. Garnish with a little olive oil, lemon juive and paprika. Serve with warm bread (though we had it with a salad).
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That sounds brilliant - mouth watering already!
Thanks, multiveg! Gavin
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We had this yesterday and it was yummy :P
http://www.bbc.co.uk/food/recipes/database/broadbeanrisottoinre_66170.shtml
On the lookout for more broad bean recipes so thanks for the above. Will give it a go
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One of my faves is, sautee chopped bacon till crispy, remove from pan, add finely chopped onions, then garlic. Add beans and a splish of water or stock, cover and cook over low heat until tender. Throw in some herbs if you wish, add S & P, sprinkle with the bacon and serve! (If you fancy you can add cream instead of the water/stock) ;D
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In general, broads are a perfectly acceptable substitute for chick peas, so any chick pea recipe will do too.
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Hi Doris,
That is exactly how I make them and people who say they don't like broad beans love them prepared this way.
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Nice one Doris/Chezzie, I tried it last night.
Jeremy