Mushy broad beans

Mushy broad beans

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

The spring darling that is the broad bean! I still can’t believe I used to simply dig this in as a mulching crop. What a turkey! Now I’m happy to say I’ve been a convert for many years, and it’s all thanks to the double-peel. Yes, so sue me, I’m a proud double-peeler. It takes the bitterness out of the bean and turns it into a fresh green burst of spring goodness. Each year in late autumn I plant a big crop of broad beans hoping for a good spring harvest. Coming out of the winter veg-growing lull, anything that’s fresh and green is more appealing than a meat dish! Broad beans mark our impending semi-vegetarian summer and that puts a smile on my dial. Having said that, this little bean number goes great with meat. Oh, the irony! I serve it as a side to all sorts of stuff, from pork to rabbit. It just brings a freshness and awesomeness to the plate. And that’s scientific.

Ingredients

Quantity Ingredient
350g podded broad beans
handful mint, finely chopped, a few leaves reserved to garnish
45g pecorino, grated
1 lemon, juiced
salt, to taste
pepper, to taste
olive oil, for drizzling
goat’s feta, to serve

Method

  1. Boil the beans for a few minutes then strain them and allow them to cool. Peel off the outer layer and drop them into a mixing bowl. Stir in the mint, pecorino and lemon juice. Mash with a potato masher to achieve your desired consistency – I like mine mashed well. Season with salt and transfer to a serving bowl.
  2. Drizzle with olive oil, top with a generous scoop of goat’s feta, garnish with the reserved mint, grind over some black pepper, and serve.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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