How I've been using broad beans
Posted by kathryn in Vegetables and Spring
I’ve been eating a lot of broad beans recently. I spent a week at my parent’s place, where they are taking over dad’s garden. Each day we had broad beans with at least one meal and then dad sent me home with a huge bag-full. So I’ve been continuing to eat broad beans most days.
This broad bean festival has meant I’ve tried out a few new recipes, with one of the best being these smashed broad beans from Jamie Oliver. It’s basically a broad bean, pea, lemon and fresh mint puree and boy it’s good.
I’ve had it on toast, topped with crumbled fetta and a big pile of leafy greens, but it’s also really good stirred through pasta. The basic recipe makes quite a lot and you can freeze the leftovers.
Since coming home I’ve been trying out a dairy-free version, adding a small amount of white miso, instead of the parmesan cheese. I haven’t quite got the ratios right – I always seem to add slightly too much – but I reckon it’ll be lovely. I also put avocado in one batch, which I then tossed through steamed vegetables.
Broad beans are only in season for a short-time. In fact I suspect they’ll be gone in a few more weeks. They’re a little bit fiddly to use, but most definitely worth it. You can find out how to prepare broad beans here and there are more broad bean ideas in this blog post.
02 November, 2010
Comments
Thanks for the tips! I’m expecting these in my Food Connect box tomorrow, so these recipes should come in handy this week.
This recipe sounds delicious, Kathryn and I look forward to trying it next summer when the peas and beans are in season “up here.” I will try to be patient but I’m already craving the pairing with mint & lemon.
I like the sound of your variations, too, and I’m sure you’ll perfect the dairy-free version.
I love the broad beans this season. Bought a huge bag and will be podding them and smashing them!
Nerida, I’m also a Food Connect-er! I hadn’t realised they were in the box this week, how exciting. I’ve just about finished the bag from my dad, and more will be very welcome.
Elaine, the arrival of broad beans and asparagus are always very welcome – they really do herald spring. The mint and lemon are particularly good. I’ve tried making the smash with preserved lemon and dried oregano and it was nowhere near as delicious. It definitely needs the freshness of the lemon.
Excellent Penny, would love to hear how you find the recipe.
Lovely! I’m not too jealous of your spring produce yet, but I’m sure I will be by the time you get to Summer :-)
I can’t believe how much I used to hate broad beans as a child, given how much I look forward to their brief season now. My standby recipe is pretty similar to Jamie’s – a rough mash of beans, lemon, mint and often feta
This recipe is smashing.
The mint and lemon are particularly good. I’ve tried making the smash with preserved lemon and dried oregano and it was nowhere near as delicious. It definitely needs the freshness of the lemon.
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