Broad Bean Recipes

[Two_Sheds]

here's my favourite:
Broad Bean Dip (like hummous)

500g broad beans, shelled
1 clove garlic, crushed
1/2 tsp ground cumin
pinch of paprika
75ml extra virgin olive oil
salt
pepper
chopped red or spring onions

Boil beans in lightly salted water until tender (a couple of mins only). Drain and reserve the cooking water. Put beans in a blender with the rest of the ingredients and blend with a little of the cooking water until you have a smooth, thick purée. Taste and season.
Garnish with a sprinkle of paprika/cumin/finely chopped spring onions.
Serve on toasted bread or as a dip for raw vegetables.

Raw broad beans
Alternatively why not try this simple dish. It is lovely to eat broad beans raw, with a little salt and olive oil along with salami, prosciutto and some feta. Lovely served with warm bread, straight from the oven.

Jane Baxter

[Two_Sheds]

Sweet & Sour

SWEET AND SOUR BROAD BEANS

1lb/450g broad beans shelled
2 cloves garlic, crushed
1tsp/5ml fresh grated ginger
1 bunch spring onions
1 red pepper
1tbsp/15ml corn flour
1tbsp/15ml water

Sauce:

1tbsp/15ml soy sauce
3tbsp/45ml pineapple juice
2tbsp/30ml tomato purée
2tbsp/30ml white wine vinegar
2tbsp/30ml vegetable oil
2tbsp/30ml brown sugar

1. Cook the broad beans in boiling salted water until tender. Drain.

2. Place all the sweet and sour ingredients in a saucepan and heat gently until the sugar has disolved.

3. Heat the oil in a large pan. Add the garlic, ginger, spring onions and red pepper and sauté for 2 minutes.

4. Add the sweet and sour sauce to the pan and bring to the boil. Make a paste with the cornflour and water and stir into the saucepan to thicken the sauce.

5. Add the broad beans and serve.
The Vegetarian Society - Broad Beans - sweet and sour broad beans

[Two_Sheds]

Soup

FRESH BROAD BEAN AND MINT SOUP

1tbsp/15ml vegetable oil
1 onion
2 cloves garlic
2 medium potatoes, chopped
½pt/300ml vegetable stock
1½/675g broad beans. shelled
juice of 1 lemon
½pt/300ml single cream or soya milk
1 sprig mint chopped
mint leaves for garnish
salt and ground black pepper

1. Heat the oil in a large pan and add the onions and garlic, cook until the onions begin to soften.

2. Add the potato and stock to the pan.

3. Meanwhile cook the broad beans in boiling water for about 5 minutes.

4. Bring the soup to the boil and simmer for 20 minutes. Add the beans and stir.

5. Leave the soup to cool then add the lemon juice, cream and mint. Purée until smooth. Season to taste.

Garnish with mint leaves.
The Vegetarian Society - Broad Beans - fresh broad bean and mint soup

[Two_Sheds]

BB & Prawn Pilau

Broad Bean And Tiger Prawn Pilau

225 g shelled and cooked tiger prawns
280 g shelled broad beans
225 g long grain rice
1 teaspoon turmeric
2 tablespoons sunflower oil
2 garlic cloves, peeled and crushed
1 large onion, peeled and chopped
2 tablespoons chopped fresh coriander

Lightly fry the onion and garlic in the oil in a large pan. Add the spices and cook gently until the onin has become tender. Stir in the rice and cook for another minute. Add 600 ml of water, season with salt and pepper to taste and bring to the boil.
Next add the broad beans and reduce the pan to a simmer. Cover and leave for 10 minutes. After this time add the prawns and then leave for another 5–10 minutes, or until the rice has become tender and the liquid has been absorbed. Add more hot water to the pot during cooking if necessary. Stir in the coriander and adjust the seasoning. abelandcole Broad Bean recipes

[Two_Sheds]

BB & Bacon

Broad Beans With Onions And Bacon

Serves 2 as a side dish.

250 g broad beans, shelled
1 tablespoon olive oil
1/2 onion, chopped
175 ml chicken stock
125 g smoked bacon, thinly sliced
juice of 1 lemon
salt and pepper to taste

Cook the broad beans in boiling salted water for 2 minutes. Drain and cool. Peel and discard the outer skins. Heat the oil in a large frying pan over a medium–high heat. Add the onion and sauté for 5 minutes. Add the broad beans and bacon and sauté for a further 5 minutes. Add the stock and bring to a boil. Reduce the heat to low, and simmer for 15 minutes, or until the broad beans are tender. Add lemon juice and season to taste with salt and pepper. Serve warm or at room temperature. abelandcole Broad Bean recipes

[Two_Sheds]

BB Pasta

Pesto Pasta With Broad Beans & New Potatoes

Serves 4

500 g dried pasta; spaghetti, fettuccine or linguine
450 g new potatoes, cut into large bite-sized chunks
200 g shelled broad beans
4 tablespoons basil pesto
Parmesan cheese for sprinkling
Optional: a handful of toasted pine nuts for sprinkling

Fill a large pot with water and bring it to the boil. Drop in the broad beans and cook for 3 minutes then remove them with a slotted spoon and rinse them under cold water. Remove the skins, drop the beans back into the boiling water, and cook them for about 3 minutes, until tender.
Turn the oven on to a low heat, for warming food. Remove the broad beans to a large bowl, and keep the bowl warm in the oven. Drop the potatoes into the pot and boil until just done. Remove them with a slotted spoon and add to the bowl of beans. Add the pasta to the boiling water and cook until tender. Add pasta to the bowl and toss in the pesto, adding some cooking liquid if the mixture looks dry. Serve in bowls with a sprinkling of cheese and toasted pine nuts. abelandcole Broad Bean recipes

[Two_Sheds]

BB Risotto

Broad Bean Risotto

450 g broad beans, shelled
3 tablespoon olive oil
1 onion, peeled and chopped finely
2 cloves garlic, peeled and chopped
500g risotto rice
1.7 litres hot vegetable Stock (or chicken stock if you prefer)
1 tablespoon fresh thyme sprigs
Salt and pepper
Fresh parmesan shavings

Gently heat the 2 tablespoons of oil in a saucepan. Cook the onion until it has softened but do not let it brown. Add broad beans and the garlic and cook for about 2 minutes. Stir in the rice and continue to cook until the grains have become translucent and glossy. Turn the heat down and add the stock, one ladle at a time. All the liquid must be absorbed before adding more. Stir all of the time. This will take no less than 20–25 minutes. Add half the thyme with the last ladle of liquid. Season with salt and pepper to taste. Take the pan off the heat, cover and leave of stand. Serve hot on warmed plates and sprinkle with the last of the thyme and shavings of Parmesan. Serve with a delicious salad and garlic bread. abelandcole Broad Bean recipes

[Two_Sheds]

BB Couscous

Broad Bean Couscous
Serves 4

1 medium onion, sliced
200g shelled broad beans
1 tin tomatoes
150g couscous (or quinoa)
½ vegetable stock cube
2 cloves of garlic, crushed
1 red or yellow pepper, finely chopped
Handful fresh coriander leaves, chopped


Heat the oil in a pan and gently sauté the onion for 5 mins, then add the garlic and cook for a further 2 mins. Add pepper to the pan and cook for 2 mins.

Mash the tinned tomatoes and add to the pan, along with the broad beans, the stock cube and the couscous. Cover and simmer gently for 10 mins, until the couscous and broad beans are cooked. Stir regularly and add a little more water, if necessary (the couscous will absorb a lot of juices).

Season with salt, black pepper & garnish with coriander.

[Two_Sheds]

plus loads more BB recipes here: Broad bean recipes - BBC Good Food

[HappyMouffe]

Great timing, Two Sheds - our first broad beans will be picked tomorrow, and I've grown about 3 times the amount I did last year, so the recipes will be used a lot.

[ChocClare]

[QUOTE=Two_Sheds;241156]Broad Beans With Onions And Bacon

Serves 2 as a side dish.

250 g broad beans, shelled
1 tablespoon olive oil
1/2 onion, chopped
175 ml chicken stock
125 g smoked bacon, thinly sliced
QUOTE]

I use approximately double everything in this recipe but at the end add a handful of shredded lettuce to the simmering pan, let that wilt, then add a splodge of creme fraiche and a couple of handfuls of grated cheese. I then stir it into cooked pasta. Might grate a bit of extra cheese on top. Have been known to use ham instead of bacon.

My husband and kids - yes, kids - said this was delicious. If they'd known there were three types of vegetables in it, they might not have done. But it WAS yummy!

[Winged one]

ChocClare, do you cook the pasta seperately, or do you add it to the beans etc when adding the stock to simmer?

I think I know what I'm doing next week with the broadies.....

[Two_Sheds]

BB, Beef & Mushroom casserole

Broad Bean, Beef & Mushroom Casserole

I made this up on the spot, so bear with me. All measurements are approximate. Serves 3-4

350g frying steak, cut into 1" cubes (mine was £1.70 in Lidl)
3 shallots, peeled & halved
100g chestnut mushrooms, quartered
couple of beefy Oxo cubes
dollop of Marmite
splash of mushroom ketchup or soy sauce
75ml red wine
100g dried & soaked pulses, or 400g can: Puy lentils/kidney beans/haricot
handful or 2 of fresh broad beans (or sliced French beans)
1 tbsp oil

1) fry the steak in the oil until browned
2) add shallots, fry for a couple of mins. Add wine & bring to boil.
3) add everything else except fresh beans. Stir through, reduce heat and simmer for an hour until meat is tender.
4) add fresh beans for the last 5 mins of cooking time.

Serve with new potatoes.

[di]

[QUOTE=Two_Sheds;236196]here's my favourite:
Broad Bean Dip (like hummous)

500g broad beans, shelled
1 clove garlic, crushed
1/2 tsp ground cumin
pinch of paprika
75ml extra virgin olive oil
salt
pepper
chopped red or spring onions

Boil beans in lightly salted water until tender (a couple of mins only). Drain and reserve the cooking water. Put beans in a blender with the rest of the ingredients and blend with a little of the cooking water until you have a smooth, thick purée. Taste and season.
JUst made this(very nice!) only prob went a bit overboard on portions!!Have you tried freezing it?did it do o.k or turn watery?

[Two_Sheds]

Yes, it freezes just fine. Any water, just pour it off (I always freeze store-bought hummous, even though the packs say not to)