Tag Archives: broad beans

Broad Beans Braised in Olive Oil

Broad Beans Braised in Olive OilOver 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
Istanbul
.

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!

Serves 4

500 g young fresh broad beans in pods
1 medium onion, diced
¼ cup olive oil
2 garlic cloves, thinly sliced
sea salt

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:

Braised Broad Beans, Leeks & Fennel with Dill

Braised Broad Beans, Leeks & Fennel with Dill

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Sesame & Ginger Broad Bean Salad

 

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Broad Bean Salad 007a

As regular readers know, I can never resist kingfish when I see it at the fish shop. After not having seen it for several months, when I
visited the other day, there were some beautiful fillets gracing the Tangaroa Seafoods counter and, of course, I had to purchase some!

When I got home and looked at the spring produce from the Napier Urban Food Market that I had collected and in light of the beautiful spring day, we had had, a salad meal seemed in order.

Seared Kingfish with Sesame & Ginger Broad Bean Salad

In this quick to prepare salad, both the broad beans and leeks are so young and fresh they hardly need cooking, and are just briefly blanched – if you prefer and are using young vegetables you could leave them raw.

Kingfish, like tuna, can be eaten raw or as in this recipe just seared on the outside then sliced.

Serves 4

500-600g piece kingfish fillet
2 tbsp freshly ground black
1 tbsp sesame seeds
sea salt
vegetable oil
lemon wedges, to serve
SESAME & GINGER BROAD BEAN SALAD
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp vegetable oil, such rice bran oil
1 tbsp honey
2 tsp soy sauce
1 tsp grated fresh ginger
250g fresh broad beans, shelled
4-6 very young leeks, thinly sliced
1 bunch (4-6) radishes, thinly sliced and cut into strips

1              For salad, place rice wine vinegar, sesame and vegetable oils, honey, soy sauce and ginger in a bowl and whisk to combine.

2              Place a saucepan of lightly salted water over a high heat and bring to the boil. Add broad beans and cook for 2-3 minutes to blanch. Add leeks and cook for 1 minute longer to blanch. Drain well. While still warm, add to dressing in bowl and toss to combine. Add radishes and toss to combine.

3              Place black pepper and sesame seeds on a plate and roll kingfish fillet through to coat. Season with salt

4              Heat a heavy-based frying pan over a high heat until hot. Add a little vegetable oil and swirl to coat base of pan. Add kingfish and cook for 2 minutes on each side to sear. Remove from pan,
cover and let stand for 5 minutes then, using a sharp knife, cut into 1 cm thick slices. Serve with salad and lemon wedges.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other kingfish recipes you might like to try:

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Lemon & Coriander Vinaigrette

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Kingfish Steamed with Green Cabbage & Potatoes

Kingfish Steamed with Green Cabbage & Potatoes

 

Braised Broad Beans, Leeks & Fennel with Dill

Broad Bean Braise 005a

This recipe really is the result of madly buying the beautiful spring produce at our Farmers’ Markets, without much (any!) planning – well that is nothing unusual as fresh produce, no matter the season, always seduces me and I regularly end up with an excess of it, which results in some wonderful vegetable feasts.

As tomatoes aren’t in season yet, I have used a can of cherry
tomatoes to marry the ingredients and to add colour, canned diced tomatoes would work just as well with only a slightly different
appearance.

As the leeks are young and slim, I have cut them into 2.5 cm chunks, which means they are still distinguishable in both appearance and flavour in the finished dish – it rather delicious to get a mouthful of sweet braised leek.

Braised Broad Beans, Leeks & Fennel with Dill

If serving as a vegetarian main, accompany with crusty bread to mop up the juices and maybe a salad of mixed leaves on the side.

Serves 4 as a side dish or 2 as a vegetarian main

olive oil
1 medium red onion, chopped
1 medium fennel bulb, thinly sliced
1 clove garlic, crushed
4-6 young leeks, cut into chunks
400g can cherry tomatoes
500g fresh broad beans, shelled
¼ cup chopped dill

1              Place oil, red onion, fennel and garlic in a frying pan over a medium heat, cover and cook, stirring frequently, for 8-10 minutes or until onion and fennel starts to soften.

2              Add leeks, cover and cook, stirring occasionally, for 4-5 minutes longer or until leeks just start to soften.

3              Add tomatoes; bring to simmering and simmer, uncovered, for 5 minutes to reduce slightly.

4              Mix in broad beans and cook, stirring occasionally, for 5 minutes longer or until broad beans are cooked. Stir in most of the dill, reserving some to scatter over finished dish, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using broad beans you might like to try:

Fennel & Broad Bean Salad

Fennel & Broad Bean Salad

Spring Vegetable & Pancetta Braise

Spring Vegetable & Pancetta Braise

 

Spring Vegetable & Pancetta Braise

Spring Veg Braise 007aWhen I arrived at Krismaw Gardens stall at the Farmers’ Market last weekend stallholder and grower, Kevin Mawson, dived under his stall and came up with a bag of fresh broad beans – what a treat.

Knowing how much I love broad beans, Kevin tells me they are the very few first. And they were so young that they really don’t even need cooking and a far few were eaten while being shelled!

This vegetable braise is a great way to use the new season’s
produce, especially if you don’t have much of one particular
vegetable.

It is still too early for fresh peas and there will only be a few weeks here in Hawke’s Bay where asparagus, broad beans and peas all overlap, so I have used frozen peas here, but will definitely be
making this again when the fresh ones are available.

Here I used naturally smoked pancetta from local artisan producer The Deli, but bacon could be used instead or it can be omitted, so turning this into a vegetarian dish.

Smoked over native timber, this pancetta gives the dish a lovely smoky flavour – I like to buy it in a piece so that I can dice it and use it as I have here, but it is also available thinly sliced. Look for The Deli at the Hastings Farmers’ Market.

Spring Vegetable & Pancetta Braise

Serve as a side dish or as the first course of a spring dinner party.

Serves 4-6

olive oil
125g pancetta, in a piece, diced
1 medium onion, thinly sliced
1 fennel bulb, thinly sliced
2 cups vegetable or chicken stock
500g new potatoes, cut into chunks
250g young fresh broad beans, shelled or 125g frozen broad beans
1 cup fresh or frozen peas
250g asparagus, stems sliced and tips reserved
sea salt and freshly ground black pepper
½ cup chopped parsley

1              Heat a heavy-based frying pan over a medium heat, add a
little oil and swirl to cover base of pan. Add pancetta and cook,
stirring frequently, for 5 minutes or until crisp and fat renders.

2              Add onion and fennel, mix to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until vegetables soften.

3              Add potatoes and stock, bring to simmering and simmer for 15 minutes or until potatoes are just tender.

4              Add broad beans, peas and sliced asparagus, bring back to simmering and simmer for 5 minutes or until beans, peas and
asparagus are tender.

5              Add asparagus tips and cook, for 2-3 minutes longer or until just tender. Season with a good grind of salt and black pepper. Stir in most of the parsley, reserving a little for garnishing. To serve, ladle into bowls and scatter with remaining parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other spring vegetable recipes you might like to try:

Fennel & Broad Bean Salad

Fennel & Broad Bean Salad

Asparagus, Leek & Herb Soup

Asparagus, Leek & Herb Soup

Spring Salad of Hot Smoked Salmon & Asparagus

Fennel & Broad Bean Salad

Fennel & Broad Bean Salad 005aI love fresh broad beans, but they are not in season until the spring and even then their season is very short, so the rest of the time I use frozen beans.

Peeling the broad beans is not absolutely necessary and if using young fresh in-season beans definitely is not required but, if using older or frozen beans it does get rid of the tough skins which many people seem to dislike and the salad also has lovely tender jewels of bright green scattered through it which many people probably won’t even recognise as broad beans.

If the fennel you are using has some feathery tops reserve these and use as a garnish on the salad.

Fennel & Broad Bean Salad

Take care when toasting the pine nuts – they can go from untoasted to burnt very quickly! Once toasted remove from pan and place on a plate to avoid any further cooking and chance of burning.

Serves 4

2 medium fennel bulbs
2 cups fresh or frozen broad beans
1 tbsp chopped preserved lemon
salt and freshly ground black pepper
½ cup pine nuts
HONEY & LIME DRESSING
1 clove garlic, crushed
1 small red chilli, thinly sliced
¼ cup olive oil
2 tbsp honey
2 tbsp lime juice

1              To make dressing, place garlic, chilli, oil, honey and lime juice in a serving bowl and whisk to combine.
2              To prepare fennel, trim and remove any damaged out layers. Halve lengthwise, remove core then thinly slice, crosswise.
3              Bring a saucepan of lightly salted water to the boil, add broad beans, bring back to the boil and cook for 4-5 minutes or until just tender. Drain and rinse under cold water. Squeeze beans to
remove skins – discard skins.
4              Place pine nuts in a dry frying pan over a medium heat and cook for 3-4 minutes or until golden – take care not to burn.
5              Add fennel, beans and preserved lemon to dressing in bowl and toss to combine.  Season to taste with salt and pepper. Just prior to serving, scatter with pine nuts.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite