Here are the top 10 recipes for broad beans
1. Chilled broad bean and pea soup
Ingredients: 1kg broad beans in pods, 500g peas in pods, 25g margarine, 1 large onion (finely chopped), 900ml vegetable stock, 2 sprigs of mint, 150g carton of natural yogurt, ¼tsp curry paste, 2tbsp chopped fresh mint
Shell the beans and peas. Melt the margarine in a saucepan on a low heat. Add the onion and soften. Pour in the stock and bring to the boil. Add the beans, peas and mint. Cover and simmer for 20 minutes. Remove the mint. Put the rest of the mixture in a blender and puree until smooth. Beat the yogurt with the curry paste, add to the mixture and puree again. Chill the soup for two hours. Serve with chopped mint scattered on top.
2. Broad beans Provençal
Ingredients: 1lb fresh shelled broad beans, 1oz butter, 2tsp herbes de Provence, 4 tomatoes (peeled, seeded and diced), salt and pepper
Cook the broad beans in boiling salted water until tender, about eight minutes. Drain and refresh under cold water. Peel off the outer skins, if preferred. Melt the butter in a large frying pan and add the beans and herbes. Then add the tomatoes and seasoning. Heat through, stirring continuously. Remove from the heat and serve immediately.
3. Broad bean risotto
Ingredients: 450g broad beans (shelled), 3tbsp olive oil, 1 onion (peeled and finely chopped), 2 cloves garlic (peeled and chopped), 500g risotto rice, 1.7 litres vegetable stock, 1tbsp fresh thyme sprigs, salt and pepper, fresh parmesan shavings
Heat the oil in a saucepan, add the onion and cook until softened. Add broad beans and garlic and cook for about two minutes. Stir in the rice and continue to cook until the grains are glossy. Turn the heat down and add the stock gradually, letting the rice absorb the liquid (takes about 20 minutes). Add half the thyme and season to taste. Take the pan off the heat, cover and leave to stand. Serve hot and sprinkle with the thyme and Parmesan.
4. Broad bean and feta salad
Ingredients: ½lb broad beans (shelled), 2oz feta cheese (cubed), 2tbsp chopped fresh mint, 1tbsp white wine vinegar, 3tbsp olive oil, salt and pepper
Cook the beans in boiling water for 3-4 minutes until tender. Drain and put in a bowl. Stir in the oil, vinegar and mint. When the beans have cooled, mix in the feta and serve.
5. Broad bean pesto
Ingredients: ½ mug of podded broad beans, ½ mug grated Parmesan, ½ mug roughly chopped basil, ½ mug toasted pine nuts, 1 lemon, a dash of olive oil, salt and pepper
Put all the ingredients in a blender and puree until it all combines, adding more olive oil if needed. Season to taste. Splash some oil over top and it will stay fresh for a day or two. Perfect with pasta, as a salad dressing or as a dip.
6. Broad bean couscous
Ingredients: 1 medium red onion, 200g broad beans, 1 tin tomatoes (about 300g), 150g couscous, 1 vegetable stock cube, 1 large clove of garlic, 1 red pepper, handful of fresh coriander leaves (chopped)
Peel the onion, chop it in half and slice it. Peel and crush the garlic. Heat the oil in a pan and sauté the onion for five minutes, then add the garlic and cook for two minutes. Wash the pepper and chop it finely, removing stalk and seeds. Add to the pan and cook for two minutes. Mash the tinned tomatoes and add to the pan, along with the beans, stock and couscous. Cover and simmer for 10 minutes, stirring regularly and add more water if necessary. Season to taste and add the coriander just before serving.
7. Broad bean pasta gratin
Ingredients: 750g broad beans, 350g penne pasta, 300ml dry white wine, 300ml double cream, 250ml mascarpone cheese, 2 egg yolks, 2tbsp snipped chives, 2tbsp shredded basil leaves, 25g freshly grated Parmesan, 75g freshly grated pecorino, salt and pepper
Cook the broad beans in a saucepan of boiling salted water for 2-3 minutes until tender. Drain and refresh under cold water, then shell them. Cook the pasta in boiling water for 8-10 miutes until al dente. Drain. Heat the white wine in a saucepan until it has reduced to about 2tbsp. Add the cream and bring to the boil, then season and turn down the heat. Simmer for 6-8 minutes until reduced and thickened. Set aside to cool. Fold the broad beans and cream mixture into the cooked penne and tip into an ovenproof dish. Preheat the grill to medium. Beat together mascarpone, egg yolks, chives, basil, Parmesan and most of the pecorino. Spoon the mixture in dollops over the penne and spread until covered. Scatter the remaining pecorino on top. Put the dish under a grill and cook for about five minutes until bubbling and golden.
8. Broad bean salad with griddled lamb
Ingredients: 600g podded broad beans, 2tbsp lemon juice, 2tsp Dijon mustard, 1 small clove garlic (crushed), 2btsp olive oil, 30g sun-dried tomatoes in oil (drained and chopped), 2tbsp shredded mint leaves, 1tbsp chopped flat-leaf parsley, 8-12 lamb cutlets, salt and pepper
Bring a pan of water to the boil, add the beans and simmer for 4-5 minutes. Drain and rinse, then shell the beans. Whisk together lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the broad beans, tomatoes and herbs. Stir gently and season to taste. When you’re ready to serve, brush the lamb cutlets with oil and sprinkle with pepper. Cook on a griddle for a few minutes each side. Season the cutlets and serve with the salad.
9. Broad bean, asparagus and Parmesan frittata
Ingredients: 175g small new potatoes, 225g asparagus spears, 225g broad beans, 6 eggs, salt and pepper, 50g freshly grated Parmesan, 45ml chopped mixed herbs (e.g. parsley, oregano, thyme), 50g butter
Cook the potatoes in boiling salted water for 15-20 minutes until tender. Allow to cool, then slice thinly. Trim the asparagus, place in a steamer and cook for 12 minutes. Immediately plunge into cold water. Shell the beans. Pat dry the asparagus and cut into short lengths. Mix with the beans. Beat the eggs in a bowl with a pinch of salt, pepper and half of the Parmesan. Stir in the asparagus, bean and herbs. Melt 40g butter in a frying pan. When foaming, pour in the egg mixture. Turn down the heat and cook for about 15 minutes, until the frittata is set but the top is still runny. Scatter the potato and remaining Parmesan on top, plus the rest of the butter. Place under a hot grill until the cheese is bubbling and top is just set. Slice the frittata onto a warmed plate and cut into wedges to serve.
10. Chicken, broad bean and chorizo rice
Ingredients: 2tbsp olive oil, 6 boneless chicken thighs (halved), 100g diced chorizo, 2 chopped medium onions, 3 chopped garlic cloves, 1 sliced green pepper, 200g paella rice, pinch of saffron, 100ml white wine, 500ml hot stock, 400g broad beans
Heat the oil in a pan and brown the chicken pieces. Remove and set aside. Add the chorizo and fry for one minute. Stir in the onions, garlic, pepper and seasoning. Cover, lower the heat and sweat for 10-15 minutes, stirring occasionally. Return the chicken to the pan. Add the rice, saffron and wine, stir and turn up the heat. Cook for 2-3 minutes, then reduce the heat, cover and cook for 15 minutes. Add the beans and cook for about five minutes – the rice should be tender but with bite. Stir and rest for five minutes before serving.
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