We get a veg box delivered from a local farm alternate Wednesdays. (Hence why I do my menu plans on Wednesdays.) This week we got some broad beans. I don't think I've ever actually come across broad beans before (just frozen) so I've been hunting on the internet to find out how to cook them. There are quite a lot of them but we are having a family from church round for lunch on Sunday so I figure that would be a good time to do them.
However... I don't know about other countries but the only place I've ever come across broad beans is in frozen packets of mixed veg and they seem to be the thing that no one likes. I found a couple of sites with some broad bean recipes on them (http://www.vegsoc.org/cordonvert/recipes/broadrec.html and http://krissyscookingblog.blogspot.com/2007/11/i-pod-cooking-green-beans.html) but not ones that I think would go with a roast dinner.
So, if anybody knows any good ways of doing broad beans, do post your recipes/ideas in the comments.
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I am a Christian, wife, mother and homemaker aiming to live up to the standards set out in Proverbs 31 and Titus 2. I breastfeed, use cloth nappies and practise elimination communication. I like to cook from scratch and am learning to cook "Nourishing Traditions" style. I aim to be a good steward both in terms of the resources God has given my family (frugality) and in terms of the resources God has given to everyone ("green" living). Above all I aim to glorify God and obey his will. My blog is about these things.
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5 comments:
I never made broad beans before.Why don`t you try slow cooking them in the same pan as your roast,thatway they will pick up the flavor of the meat?My husband favorite meal is potroast in a bag.I don`t know if they sell the kits wwhere you live or not?They come with a plastic roasting bag and seasonings? Anyway,you can do it from scratch and just bake it covered with foil in the oven or in the crockpot.Crockpot would probably work best since you won`t be home.Just add the beans,salt,pepper,garlic,and any other spice you would like and then the roast along with other veggies if you want like potatoes and/or carrots and corn.Then cover it and cook it on low all day:)It will be delicious:)Blessings!
I get a box of veg delivered every week too. I have Farmaround and Abel and Cole on alternate weeks. I just wasn't sure which one to go for so I started off like that to try them both out and stayed that way.I think I marginally prefer Farmaround, in part because it seems slightly less 'big business' . The box scheme is working really well for me. I don't do well with too much choice, I get overwhelmed at the supermarket and just end up buying the same old thing ( broccoli, onions, carrots, potatoes, tomatoes) This way I plan my menus around the food rather than the other way round. It feels much more 'right' that way, I am much more experimental and less bored, and my supermarket visits are much shorter now that I no longer get hypnotised in the fruit and veg section!
I love broad beans, and recommend them done tapas style. Boil the beans. Meanwhile cook a little pancetta (or bacon cut small) and chopped onions and garlic in a pan, add to cooked beans with a vinagrette and voila! Serve cold ( or hot) a few chilli flakes thrown in with the pancetta while it's cooking is nice too. I would do that as a side veg dish with a spanish omelette.
Let's see, shelled, cooked until tender,husked, then sauteed in a little olive oil with garlic, cracked black pepper,Parmesan cheese. Mash and use as topping on crusty french bread rounds. Cold glass of limoncello. Or in a pasta, with some sauteed sweet onions, garlic and diced tomato and crispy bits of bacon or ham, tossed with cheese. Add some tiny fresh peas.
We buy bags of the deep fried/roasted favas as a favorite snack.
There are some people who are deathly allergic to favas, those at risk are from Mediterranean or African backgrounds. We have both in our family genetics, but no one is allergic, which is good because fava beans are so delicious.
Enjoy those beans!
You can also cook the favas, and when you are finished cooking your roast, at the point you de-glaze the pan, add your cooked beans and warm through.
Thanks for the link!
I think if I were cooking broad beans as a side, I would steam them, then saute them in a little butter. (I think butter makes everything tasty.)
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