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RECIPES FOR BROAD BEANS
SWEET AND SOUR
BROAD BEANS
1lb/450g
broad beans shelled
2 cloves garlic, crushed
1tsp/5ml fresh grated ginger
1 bunch spring onions
1 red pepper
1tbsp/15ml corn flour
1tbsp/15ml water
Sauce:
1tbsp/15ml soy sauce
3tbsp/45ml pineapple juice
2tbsp/30ml tomato purée
2tbsp/30ml white wine vinegar
2tbsp/30ml vegetable oil
2tbsp/30ml brown sugar
Cook the broad beans in boiling salted water until tender. Drain. Place
all the sweet and sour sauce ingredients in a saucepan and heat gently
until the sugar has disolved.
Heat the oil in a large pan. Add the garlic, ginger, spring onions and red pepper and sauté for 2 minutes.
Add the sweet and sour sauce to the pan and bring to the boil. Make a
paste with the cornflour and water and stir into the saucepan to thicken
the sauce.
Add the broad beans and serve.
(extract from The Vegetarian Society website)
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BROAD BEAN PÂTÉ
2lb/900g broad
beans, shelled
2tsp/10ml ground coriander
2tsp/10ml ground cumin
2tsp/10ml turmeric
2 cloves garlic, crushed
juice of 1 lemon
4tbsp/60ml olive oil
salt and pepper
Cook the beans in boiling water until tender, about 5 minutes. Drain,
reserving the liquid.
Place the beans and spices in a liquidiser and blend for 30 seconds. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
Season to taste and serve with crudités or bread and a sprinkle of turmeric.
(extract from The Vegetarian Society website)
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