Broad or fava beans are something to look forward to in spring time and have a relatively short but well loved season. They're endlessly versatile and great for stews, salads, pastas and even an alternative to avocado toast!
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Having said that I tend to groan slightly when I get broad beans in my vege box as they're a bit fiddly to process with the double podding and the sort of thing I avoid on lazy days or when I am time poor. But when I do make something with them it's usually this recipe. It's called Koukia Lathera and is broad beas in a tomato based sauce topped with crumbled feta. And it pretty much goes with all meat dishes as a side or is great served in a vegetarian spread!
I love this spring time salad because it has a great crunch from the vegetables but also a delicious creaminess from the garlic ricotta which is like a creamier version of tzatziki!
This recipe was an impromptu creation that's a little bit Lebanese and a little bit Asian. I was actually channelling Lebanese green beans in tomato sauce but added some chilli oil and fish sauce and it was so good that I had to share it with you! I made these with romano beans but broad beans work really well too.
When in doubt tartine it! Smashed broad beans and feta on toast are a tasty alternative to smashed avo on toast. I usually de-pod all the broad beans at once and keep them in a container in the fridge so I have them at hand to make smashed fava beans on toast!
Again this is one of those recipes that I didn't expect to turn out but was so good I had to share it. It's a creamy smoked trout sauce with broad beans and spaghetti-simplicity to prepare and delicious to eat!
So tell me Dear Reader, do you like broad beans? How do you eat them?