4 Comments

  1. Hi Darren,

    I love broad beans in a Minestrone that I make in the pressure cooker. They turn very soft after 30 minutes and add a wonderful flavour to the soup.

    Did you double shell the beans for this recipe?

    Gav

    • @Gavin: Sounds good! Yep, I double-shelled the beans before I blanched and froze them, as they were a bit big. I normally don’t bother with the inner shell, but my wife won’t eat them unless they’re fully-shelled!

  2. Gail

    Broad Beans, Potatoes & Carrots

    1 small onion, chopped 1 rasher bacon, cut into dice 1 tablespoon olive oil 1 carrot, cut into 5mm rounds 1 medium-large potato, cut into 2cm chunks 1/4 cup chicken stock 2 sprigs fresh thyme leaves 500g whole broad beans, shelled, then peeled again (we freeze them like this too)

    1. In a saucepan, heat the olive oil then add the onion and bacon and fry until the onion softens (about 5 minutes) stirring occasionally with a wooden spoon.
    2. To the saucepan, add the carrot and potato and stir-fry them for 2 minutes, combining with the onion and bacon. Add the chicken stock and thyme leaves, cover the saucepan with a lid and let the vegies cook for at least 10 minutes in the saucepan until the potatoes feel almost done (test them with a skewer)
    3. Toss in the prepared broad beans and cook, with the lid off, for about 5 minutes more. Serve immediately as a side dish.

    Note: this dish can be served as an almost-vego meal on its own. Just increase the quantities for more people. This dish serves 2 people.

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