Broad bean smash
Servings: 2 cups of smash
Broad beans have a nutty, sweet flavour and creamy texture that really lends itself to being blitzed or smashed, and a vibrant colour that’s gorgeous through salads, soups, and pasta sauces. Team beans with hard cheese such as a pecorino or parmesan, or crumbly feta for something a little different. If you’re lucky enough to be growing your own, you’ll have beans deep into spring, while frozen broad beans are a serviceable substitute all year long. Dried broad beans – otherwise known as fava beans, are an easy swap for chickpeas in felafel and hummus. Just remember to give them a good soak first.
PRINT
Ingredients
- 4-5 cloves garlic
- 400 g double-podded broad beans see tips
- Zest & juice of ½ a lemon
- 100 g pecorino or parmesan cheese finely grated
- ½ cup extra virgin olive oil
- 1 tsp salt flakes
- ½ tsp freshly cracked pepper
Instructions
- Pop garlic cloves in a mortar and pestle with a pinch of salt flakes and mash to a paste. Add the broad beans in batches, smashing to desired consistency. Stir in the lemon juice and zest, muddling this about. Now the cheese and olive oil, tasting and adding more oil (and/or lemon juice) to taste. Sprinkle in the salt and pepper, then taste again and adjust to taste.
- Serve on hot sourdough toast or even stirred through pasta with extra cheese and a splash of pasta water. Use within 2 days.
Notes
2kg unshelled broad beans = 1kg of beans in pod = 400g double-podded beans
To double-pod broad beans place whole podded beans into boiling water and cook for 3-4 minutes. Drain then place into iced water then squeeze beans out of their pods.
To double-pod broad beans place whole podded beans into boiling water and cook for 3-4 minutes. Drain then place into iced water then squeeze beans out of their pods.
