Broad Beans are winter vegetables here in South Eastern Australia and the perfect time to cook good and wholesome meals for yourself.
There’s one thing you have to do with broad beans before you do anything. Peel them twice!
3 Simple Steps
- Peel the pods to get the beans out
- Bring a pot of water to the boil, toss in the beans. Let the water come to the boil again – about 30 seconds
- Now that the tough outer skin has been loosened, you can peel it off (gently!) with your hands.
Now, a couple of broad bean recipes ..
Bacon, Beans and Potato
500g whole broad beans
1 small onion
1 rasher bacon
1 medium-large potato
1/4 cup chicken stock
2 sprigs fresh thyme leaves
1 Tblesp olive oil
Remove the beans from the pod, blanch and peel. Put aside
Chop the onion and dice the bacon. Peel the potato and chop into 2cm chunks
In a saucepan, heat the olive oil. Add onion and bacon and fry until the onion softens (about 5 minutes) stirring occasionally with a wooden spoon.
To the saucepan, add the potato and stir-fry them for 2 minutes, combining with the onion and bacon.
Add the chicken stock and thyme leaves, cover the saucepan with a lid and let the veggies cook for at least 10 minutes in the saucepan until the potatoes feel almost done (test them with a skewer)
Toss in the prepared broad beans and cook, with the lid off, for about 5 minutes more. Serve immediately as a full meal or as a side dish.
Broad Beans and Tahini
2 cups of double peeled broad beans
1/2 cup of tahini
2 cloves of garlic
2 teaspoons ground red pepper
squeeze of lemon juice
salt and pepper
Steam the beans for 10 – 15 minutes.
Put the beans in a pot and just cover with water. Sprinkle with red pepper. Let the water warm up. Set aside, keeping the liquid.
In a medium bowl, using a pestle or the back of a spoon, crush the garlic to a paste with a pinch of salt. Whisk in the tahini and lemon juice. Whisk in 1/4 cup of cooking water.
Pour the tahini sauce into a wide serving bowl. Mound the warm beans in the centre.
Broad Beans with Cumin and Coriander
Stirfry some shallot and garlic.
Add 2 t ground cuminseeds, stirfry a few seconds until fragrant.
Add some water and milk. Add the broad beans, cook in 5- 15 minutes until done. Drain and add chopped coriander.