Horfield and District Allotments Association

Recipes - beans and Peas

Broad Beans à la Paysanne – recipe contributed by Alan Lock ( from the Cook’s Guide to Vegetables- Christine Ingram& Patrick McLeavey)

 

(Serves four)

15 ml olive oil Heat oil in a saucepan.

1 Onion - finely chopped

75 g ham, lean thick and finely diced Fry onion and ham until soft.

350 g broad beans – shelled

2 Little Gem lettuces, chopped Add beans and lettuce.

75 ml. Stock – chicken or vegetable Stir in the stock, cream and seasoning

50 ml. Single cream and cook over a very low heat for 20 – 30 minutes.

Salt and freshly ground black pepper Stir occasionally, taking care to not break up the beans

Sprigs – fresh mint or chervil Turn into a warm serving dish and garnish with the mint or chervil.

               to garnish Serve with grilled meat or an omelette.

 

Notes:

Try with smoked bacon instead of ham, the smokiness works well with all of the other ingredients. If using bacon you can cut back on the olive oil. Fry the bacon first then remove and put to one side. Fry the onions in the bacon fat( with a little olive oil if needed). Add back the bacon when done and carry on as above.

 

Using a mixture of crème fraîche and cream (or crème fraîche alone) gives a lightness to the, quite rich, dish.

 

Up the quantities slightly and serve as a single dish (not as a side dish) with crusty bread.

 

Broad Bean Hummous – Cliodhna’s version of a River Cottage Recipe

 

400g shelled broad beans (late season large beans all good!!!)

1/2-1 glove of garlic (but to be honest I put 1/3 more than they ask)

about 3 tablespoons oil

generous squeeze of lemon juice (often more)

salt/pepper

Method

• I steamed the beans for 8-10 mins (the older the beans I would give more like 10 mins)

• Drain and cool (I just dunk them in cold water after cooking if I’m short of time)

• Take off the waxy skins.

• Put skinless beans in processor with oil, garlic, lemon juice and seasoning. Blitz and add more oil if the mixture is too dry (I added more lemon juice to do this job to avoid the mixture being too oily).

• season to taste as necessary.

 

I found this recipe from Hugh Fernley's  'River Cottage Everyday'. But what I have written is my words not his and things I did a little differently.

 

This goes amazingly well with crisp fresh lettuce and cheese on toast! Yum!

From idea in ‘River Cottage – Every Day’

Recipes

 - Broad Beans a la Paysanne

 - Broad Bean Hummous

 

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