yay, my first crop (apart from rhubarb and radish) is broad beans and i have hundereds of them! good job i like em! i like them cold in a lemony olive oily type dressing. how you like yours?
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
BROAD BEAN PÃ,TÉ
2lb/900g broad beans, shelled
2tsp/10ml ground coriander
2tsp/10ml ground cumin
2tsp/10ml turmeric
2 cloves garlic, crushed
juice of 1 lemon
4tbsp/60ml olive oil
salt and pepper
1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.
2. Place the beans and spices in a liquidiser and blend for 30 seconds.
3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.
wow that sounds good, i will be trying that one for sure. thanks EJ
do you eat yours as mangetout sarah? picked at about the size of a little finger, steamed and eaten pods and all - with butter, hollandaise, hot or cold :D
if any escape being eaten as babies, I love the beans with an ordinary (thinnish) white sauce, which is finished with bean water instead of milk, with lots of pepper. My mum used to make this and I would leave the meat and spuds, dig in and beg for seconds :P
Broad Bean Pate/Dhal is a big yes for older beans-EJ has it-as does Madhur Jaffrey
The Pate does sound lovely, definitely going to try that one, thanks. :)
no i havent tried as mange tout, but i will supersprout. my mum used to make a white sauce for beans too, i can remember the taste so distinctly. going to try the pate today. cant wait.
Delicious magazine had a recipe last year for broad bean bruschetta. I only made it once (not too much luck with the beans last year) but it was very nice!
You mash young broad beans (raw) with garlic, lemon juice, salt and pepper, mint, pecorino and mozzarella. I will look out the quantities!
lottief
mmmm delish - will definitely be trying both of these - sound divine
They taste well, fried with bacon :)
Haven't tried this but it sounds nice:
Broad bean, Feta and Mint salad.
Ingredients
450g/1lb fresh broad beans, shelled weight
125g/4oz Feta cheese, cubed
2 tbsp chopped fresh mint
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper
Method
1. Put the beans in boiling water for 3-4 minutes until tender. Drain well and put into a bowl.
2. Mix together the oil, vinegar and mint and stir into the hot beans.
3. When the beans have cooled to room temperature, mix in the cubed Feta and serve.
I agree with growmore, blanch the beans while you fry off some bacon in a frypan in butter/olive oil, then add the beans for around a minute and serve - divine!
Also have a lot of italian broad bean recipes at home from the River Cafe books, will have a look there for you.
Our fave is similar to growmores, sauteed onion, bacon and sage, chuck in broadies, spot of water, lid on and steam till cooked. Wish mine were ready now!! :'(
Yesterday my Italian plot neighbour gave me a bagful of his full size broadies. Does anyone else steam mature broadies in their pods and shell them when cooked? I usually cook mine pod and all as I pick them the size of my little finger, but my mum always used to throw a couple of pods in when she cooked her (shelled) beans.
I think cooking them in their skins gives them a far better flavour, the slick from the pods tastes very sweet and, erm beany! ::)
I like 'em small, chopped up whole and stir-fried with butter, salt and black pepper, and its only me that eats them ;D
i never knew there were so many ways to cook broadies (only really got into them this year). the bacon recipe is making my mouth water and thats for tonight. i planted mine out last autumn so they are all ready now and cor they are tasty. i will rty the steaming in pods and then shelling them i am sure they will retain more flavour and vitamins that way and i wouls never have thought of doing that. all your beans will be ready soon... ;)
i tries EJ's pate and it was pretty darned good. i wonder if you could pickle em.
I enjoy them with a thin white onion sauce ...
Linguine with broad beans
Fry off a chopped red onion, handful of chopped parsley and garlic until soft - add as many broad beans as you like and saute. Just cover with water and cook for a couple of mins longer until tender. Put about half into a blender and whizz away, add back into pan and add squeeze of lemon and grated parmesan to taste and serve with linguine.
You can leave the water in the broad beans as the blitzed stuff thickens it up. Maybe I was being thick but couldn't work out if I drained it or not so it ended up beng a very happy accident!
Converted OH to broad beans but I've run out now :(
Delicious and simple.
Baby broadies, topped and tailed, with the first harvest of mangetout :P
Steamed for 10 mins, then into a salad. Today's will be with new potatoes, red onion, anchovy and olives :)
(http://i40.photobucket.com/albums/e220/supersprout/toppedandtailed.jpg)
Edit half an hour later: Those purple mangetout are as bad as beetroot for dripping purple juice, be warned! I won't mix them with the yellow ones next time :-[ ::)
Fantastic ideas here - thank you - I will mine would hurry up and grow so that we can start feasting on them