I never used to be a fan of broad beans until I had an Egyptian dish of Ful Medames. The dried broad beans used in this dish are hard to find, and I had largely forgotten about it until I had a bumper harvest of broad beans on my allotment this year.
My partner usually just steams the beans and tosses the warm beans in a little olive oil and crushed garlic. But left to me to prepare them one day last week I added my Middle Eastern twist...
1kg broad beans
1/2 tbsp olive oil
Small garlic clove, crushed
Squeeze of lime juice
Pinch of salt
Large pinch of ground cumin
Pod the beans and steam for 15-20 minutes until tender.
Toss the warm beans with the rest of ingredients and serve as a warm side dish or cold salad.
No comments:
Post a Comment