Over the last few years I have seen a number of Middle Eastern
recipes for broad beans or fresh fava beans, as they call them, cooked in their pods. I have been dying to try this, but keep seeming to miss the start of the season when the pods are still young and
tender. So when JR came home the other day with first season’s broad beans I knew what I was going to do with them – cook them in their pods, of course. This recipe is my take on one from Delicious
Broad Beans Braised in Olive Oil
This dish relies on its simplicity and you really need to seek out young
tender pods, otherwise you will end up with a mouthful of stringiness!
500 g young fresh broad beans in pods
1 medium onion, diced
¼ cup olive oil
2 garlic cloves, thinly sliced
1 To prepare broad beans, trim ends and remove strings from both sides – I used a vegetable peeler. Depending on the size cut beans in half. Set aside.
2 Place onion and oil in a deep frying pan with a lid. Place over a low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and starting to brown. Add garlic and cook,
stirring, for 2-3 minutes.
3 Add broad beans and cook, tossing for 2-3 minutes to coat with oil. Add a good grind of salt and 1-2 cups water – the beans don’t need to be covered with liquid, but there does need to be enough so that they can simmer, add a little more water during cooking, if necessary – cover, bring to simmering and simmer for 25-30 minutes or until beans and pods are very tender. Serve warm, at room temperature or chilled.
Where did the ingredients for this dish come from:
Broad beans: JJ’s Organics – Napier; Onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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Other using broad beans you might like to try: