Bean and gone fast
Like most offshore Kiwis we have been glued to the TV watching Rugby World Cup games and because we’re the ones with the big screen TV, the offspring have decided it’s a good chance for a bit of family bonding. Even better, they arrive with nibbles to keep us sustained during the matches.
The sight of new season’s broad beans in the market reminded me of a favourite snack and I scooped up the makings for some bruschetta. Broad beans, also known as fava beans, are a good source of B vitamins, including niacin, and contain about as much protein as the equivalent weight in eggs. They are high in dietary fibre.
While double podding the beans can be a bit of a chore, it’s not difficult. The beans are removed from the pod and cooked. The tougher skin is removed from the cooled beans. Small beans with tender skin can be left as is. I serve this recipe on slices of French bead that had been painted with a little olive oil and grilled.
Beans on toast:
Or you can instead keep back a little of the cooking water and turn the mix into a dip.
Broad Bean Bruschetta
1kg fresh broad beans, podded 2 large cloves of garlic, peeled and sliced 2 hot red chillies deseeded and finely chopped Juice and zest of 1 medium lemon 3 Tbsp flat leaf parsley, finely chopped 3 Tbsp fruity olive oil 1⁄ tsp cumin powder
2 Salt and pepper 1⁄ large red capsicum
4 (pepper), finely diced A small amount of goat’s milk cheese Chives, chopped