It may be the end of the broad bean season but I’m sure enjoying every last mouthful. So are my family.
My Englishman loves broadies and even my youngest, who is old enough to know much better, happily ate them raw from the pod exclaiming ‘these peas are great’. I didn’t correct him as I enjoyed watching him devour a fistful of broad beans raw without a flinch. I wanted the moment to last.
Decades ago eating broad beans would entail boiling them to death from frozen before serving them grey jackets intact. Once I’d learned that you could pop the tough outer skin and have the joy of green delicious beans within, I never looked back.
My first choice always is cooking vegetables from fresh, broad beans being no exception. And why not! They are glorious and take on a taste sensation and texture that is difficult to replicate from frozen.
Delicious seasoned and pan fried in a little garlic butter, this time I created a Broad Bean & Pea Dip that was so delicious it’s a DEFINITE on my homegrown Christmas menu this year. It was so tasty I had to remind myself how very simple it was to put together. No creme fraiche, no dairy at all in fact.
Growing broad beans is relatively easy. They have been a staple crop for me for the past few years. The first season I grew them in trays in spring and transplanted them into the garden. This year I put the seeds directly into the soil in winter and crossed my fingers. Both worked well. Beautiful in flower, they did take a while to come to fruition. Broad beans are prone to wind damage. While they don’t need stringing up like green runner beans, they do benefit from a supportive stake or two otherwise they may topple easily.
While the remainder of this season’s broad bean crop may not last until the end of December (they are ready for picking now), I am convinced I can make this recipe from frozen. Yes I know that sounds contradictory as I said that fresh is my first choice, but as they are going to be pureed to smithereens, it probably doesn’t matter in this instance. Any broadie pickings between now and Christmas are destined for the freezer and will not be coveted by any other family member, I am determined.
Broad Bean & Pea Dip
Ingredients
- water
- sprinkle of salt
- 1 cup broad beans, shelled
- 1 cup peas
- 4 Tbsp olive oil
- 2 tsp minced garlic
- 1 zest and juice of lemon
- salt and black pepper
Method
- Heat a saucepan, half-filled with salted water to a simmer. Add fresh broad beans (jackets on) and peas (fresh or frozen) to the water and simmer for 3 minutes. Take off the heat, rinse thoroughly in cold water, then drain. Allow to cool.
- If the broad beans are young and fresh you may want to leave their skins on, if cooking from frozen and they turn grey upon cooking, pop the inner bean out by making a small tear in the outer skin.
- Meanwhile heat olive oil and butter together on low heat and gentle stir through minced garlic. Don’t allow to colour, just infuse nicely with the oil. Set aside.
- In a food processor blitz the broad beans and peas together roughly. Pour the garlic oil slowly in a thin stream, allow to blend. The broad beans and peas will reduce into a brilliant green puree. Add lemon zest and juice, scrape down the sides of the bowl and mix further. Add salt and freshly ground pepper to taste. Makes one generous cup of dip.
- It will resemble guacamole!
