broad beans and a wonderful mash recipe

We are enjoying a wonderful Broad Bean season this year and making a mash from the recipe from (my wife Anne’s heroine) Annabel Langbein’s wonderful Free Range Cook book.
I found a copy of the recipe on an Australian blog – here it is, it is wonderful on bbq steak as a side dish.  We also freeze this in icecube containers.
Braod Bean Mash (Prep time  15 mins Makes  approx 2 cups)

5 cups de-podded broad beans (about 1kg frozen broad beans or 5kg of fresh broad beans weighed prior to de-podding)  3 cloves garlic minced, finely grated zest of 2 lemons, 24 mint leaves finely chopped & quarter a cup extra virgin olive oil or less, if preferred, & half a cup finely grated parmesan, packed firmly, salt and ground black pepper, 1-2 tbsp water (optional when serving)

If you’re using fresh broad beans, bring a large pot of water to the boil and boil the de-podded beans for 2 minutes. Drain and place in a bowl of cool water for easy shucking (we encourage the taking off of the green shells as it makes for a finer mash). If you’re using frozen broad beans, put them in a bowl and pour boiling water over the top. Set aside until cool enough to handle.

Slip off the greyish (or still green as we prefer) outer skins by grasping each bean by its grooved end and squeezing gently. The bright green inner bean should pop out the other end. Discard the skins (we compost all the broad bean waster as it is a fine addition to the compost bin). If serving with meat, reserve one cup of beans for a garnish. Otherwise, puree the lot.

Place the beans and all the other ingredients, except the water, in a food processor and pulse to form a very thick puree. The mixture can be prepared ahead of time to this point, and will keep for up to 4 days in the fridge.

When you’re ready to eat, heat the beans in a pot, adding the water and stirring frequently until heated through. Adjust the seasonings to taste. Serve hot as a side dish or at room temperature piled onto bruschetta. If serving with meat, scatter the reserved beans around the dish.  (we also serve it cold – it works either way!)

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