Broad beans was originaly born in North Africa and Southwest Asia, then widely introduced to Italian, Spanish and Lebanese cuisine. Rich in carbohydrates and potassium. Can be prepared in so many ways and this is why I really love to cook it. We can serve broad beans in a soup, as a purée or fried, with pasta. Full of aroma and flavour. This recipe is an example of another perfect vegetarian starter. Takes less than 15 minutes to prepare; just give it a try and you will see.
Prep Time: 10 minutes
Cook Time: 3-4 minutes
Ingredients:
- 500 g fresh broad (fava) beans
- 2-3 garlic cloves - finely sliced
- 4-5 Tbsp extra-virgin olive oil
- freshly ground sea salt and pepper (red, white, green and black)
- 1 Tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme and sage - mixed
- warm pita bread to serve with
Method:
1. Boil a big pot of salty water.
2. Put broad beans into the boiling water and cook for 3-4 minutes.
3. Drain the beans and put them in the cold water for a few minutes.
4. Once the bean is cold peel the skin off and put the beans into a serving plate. To peel them, squeeze between two fingers to get the bean out. Otherwise, a little slit with a knife should do the trick.
5. Now we will prepare the dressing. Mix all together: olive oil, lemon juice, sea salt, freshly ground pepper, dried oregano, garlic, dried thyme and sage.
6. Drizzle the beans with olive oil and herbs.
7. Serve chilled with warm pita bread - fresh or toasted. Perfect starter option and a great dish to start the dinner party. Broad beans go well with lamb, pork, ham, bacon or poultry.
ENJOY!!!
