Minted Broad / Fava Bean Puree
photo by Mme M
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 500 g frozen broad beans (or 1kg of fresh, still in pods)
- 1 1⁄2 tablespoons lemon juice
- 2 1⁄2 tablespoons of fresh mint, chopped
- 2 1⁄2 tablespoons olive oil, fruity
- ground black pepper
- salt, ground
directions
- Remove beans from pods.
- Put into pot of boiling water, return to the boil & cook until tender (approx 8-10 mins for fresh, 3-5 for frozen from when the water begins boiling again).
- Drain & run under cold water.
- Remove the skins (this does not taste as good if you leave them on, so is worth the effort).
- Put the beans, lemon juice & salt to taste in a blender/food processor.
- Pulse until smooth, then add the olive oil, mint & pepper.
- Pulse again, then put into a serving bowl. If it seems too stiff add a bit more oil.
- Cover and refrigerate until used (remove from the fridge approx 1/2 an hour before serving to remove the chill).
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Reviews
-
Yes, it's delicious. We had broad beans from the garden and the boiling and shucking is really no big deal. Just be conservative when you boil them- they should be nice and firm. I would say 6 minutes in their shells is enough. Then cool them and pop them out of their skins.<br/>We added extra fresh mint and lemon to make it zingy. Yummy and makes a nice change from the everyday dip!
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This is quite special and I am so glad to have another dish I can prepare for vegan friends. It may well be their holiday present! This is the first time I have prepared fava beans--the detailed and lengthy preparation called for in other recipes has deterred me--and I am delighted. So I did use frozen (figuring it wouldn't make much difference since I was going to puree them). The combination of lemon, mint and beans is entirely delicious...and pretty! Thanks for posthing this!