Bean and gone fast

The Press - Zest - - Food -

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

Photo: FAIRFAX NZ

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