Aromatic Broad Bean Spread

In June, Broad beans or Fresh Lima beans are abundant. Now is the time to pick, shell and freeze some for winter. Of course you can simply enjoy eating the beans dipped in salt or with a piece of cheese, as a nibble, with your drink. If you wanted to go further, these little green treasures are delicious cooked with coriander and rice.

Here in the Libaliano Kitchen we love them creamed and spread on a slice of bread.

Recipe from our book 'Beans and Friends' 

Aromatic Broad Bean Spread

Do not skin the beans, they will retain more taste and body.
Spread on good quality bread.

500 g fresh broad beans
75 g Pecorino cheese, grated
40 g pistachios, toasted
25 g basil leaves
50 ml Olive oil
Sea salt

Serves 6 to 8
Preparation time: 12 minutes
Cooking time: 3 minutes

  1. Place the beans in a pan and cover with water.
  2. Bring to the boil and blanch for 3 minutes. Strain and set aside to cool.
  3. In a frying pan, toast the pistachios over medium heat for 3 to 4 minutes.
  4. Place the beans in a food processor and pulse a few times to grind them roughly.
  5. While the machine is still running, add the pistachios, basil and salt; incorporate the Pecorino cheese and finally drizzle the olive oil.
  6. Taste, adjust the seasoning, and serve with bread.

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