The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Fleecewife on July 22, 2014, 11:29:40 pm
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Please please does anyone have recipes for things to do with broad beans? We have loads this year, most of which I'm freezing. I'm looking mainly for simple stew ideas, with the beans as a source of winter protein (we're off meat a bit this summer). I like fairly spicy/hot food, but not excessively so, and milder spices such as Moroccan, or just good old Brit with herbs.
I will also have plenty of butternut and winter squashes to go with the beans, carrots plus alliums incl garlic, green beans, maybe parsnip and leeks (if I get the things in the soil). Also tomatoes and some mildish chillies.
I've looked online under fava beans, and the recipes seem far too complicated and fiddly. I don't like those chefy meals with everything piled in a little stack, arranged with his bare fingers and liberally coated with hair grease and nose sniffings. I like something I can serve up without touching it.
So, does anyone have a useable recipe to share please?
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Try looking up some Spanish recipes. They use broad beans a lot and are often quite simple.
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I love Broad Beans but my OH didnt which, as he is the cook, made me question growing them. Someone suggested taking the outer skin off when you blanch them for the freezer.I did and he now likes them and a handful or so turn up in all sorts of stuff, chinese,chilli,stew, pasta...and as a side veg.
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This is the best recipe I've found for broad beans:
Pick, leave in the pod, and slice into inch chunks. Add to the compost heap. Stir occasionally. Will be ready in about 6 months. ;)
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Oh Dan - broad beans are lovely if you get them young and tender. I used to hate those horrible grey sluggy things, but growing my own means I can produce lovely tender, fresh tasting nuggets of protein very easily. You can eat them in the pod too if you pick them when they are about 2 or 3 inches long - a spring treat.
Root fennel now - that's best not planted at all, let alone picked and eaten :roflanim:
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Broad beans that are young and fresh are fantastic - its the old bitter ones that most people dont like.
I find the bitterness is in the skin on the older ones so pick them early.
Mainly, I like to eat them on there own with just a dab of butter.
When I had a glut of them last year I cooked them and removed the skins, mashed up the bean with some butter & seasoned with salt and pepper. The spread thickly on toast.
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I had a dish of broad beans in a middle eastern/north African/turkish restaurant one time. I seem to recall it being in oil with lemon and garlic I guess. I can't recall exactly what was in it, but it was fantastic. Hope this helps.
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the Portuguese eat lots of broad beans-some very tasty, filling stews with pork and sausage-have a google :)
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I always take the skins off broad beans except if picked very young - turns them from grey into bright green, and makes them sweet and tender. Skins come off quite easily once hot water has been poured over.
I like them as a warm salad with olive oil, crumbled feta cheese, a squeeze of lemon and a touch of shredded chilli.
Or whizzed up into a hummus-type dip/spread, with a good glug of olive oil, lemon juice and a touch of garlic.
Yum! :thumbsup:
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We do slow roast lamb (leg/shoulder or even just fillets) on a base of onions, broad beans, chick peas, tomatoes, garlic and herbs, with a glug of wine which is always yummy - just carve/serve the lamb and add a scoop of the "stuff" Mmmm
Or there is this - not quite what we do! http://www.ottolenghi.co.uk/lamb-shoulder-with-broad-beans-and-herbs-shop (http://www.ottolenghi.co.uk/lamb-shoulder-with-broad-beans-and-herbs-shop)
and some ideas here :) http://www.taste.com.au/search-recipes/?q=broad+beans&x=0&y=0 (http://www.taste.com.au/search-recipes/?q=broad+beans&x=0&y=0)
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(http://static.guim.co.uk/sys-images/Observer/Pix/pictures/2011/6/6/1307373403097/Broad-bean-hummus-007.jpg)
BROAD BEAN AND DILL "HUMMUS"
Serves 2-3 as a dip with bread
shelled broad beans 400g
olive oil 4 tbsp
juice of ½ small lemon
dill or basil a few sprigs
To serve:
soft bread or pitta
Cook the beans in boiling, lightly salted water till tender (this will take about 8-10 minutes, according to their size). Drain them, pop them out of their thin, grey-green skins, and blitz them to a thick pur!e in a food processor.
Pour in the olive oil, with the blender still going, adding the lemon juice and a grinding of salt. Continue until the mixture is smooth.
Finely chop the dill and stir in. Scrape into a dish then pour over a little olive oil.
Before I found this one it was a bit like Dan's recipe for BBeans here, tons in the freezer for no purpose :roflanim:
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Belly pork, chorizo, onion - fry these up - tomatoes (tinned or fresh), smoked paprika and plenty broad beans - you can also add cubed black pudding, and potato (or in fact anything). An attempt to copy stews I've had in northern Spain.
Broad beans fried up with chorizo alone takes some beating - their flavours seem to go together.
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Thank you everyone - some tasty sounding meals in there, so I'll be experimenting over the winter. Your recipe sounds particularly good Simon - although I'll leave out the black pudding :P :P :P. Why would anyone actually eat that stuff :roflanim:
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http://www.bbcgoodfood.com/search/recipes?query=broad+beans (http://www.bbcgoodfood.com/search/recipes?query=broad+beans)
Here is a page which might help. :wave:
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Broad bean risotto is delicious - river cafe cook book. Broad bean and bacon soup is equally good - web search i think!