Recipe Page: Broad Beans

Broad Bean and Bacon Pasta

Duration: 25 minutes

Rich and delicious pasta with tasty bacon and broad beans.

Utensils

  • Large skillet
  • Pot for boiling pasta

Ingredients

  • 8 oz (225g) pasta of your choice
  • 1 cup shelled broad beans
  • 4 slices bacon, diced
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a pot of boiling water, blanch the shelled broad beans for 2-3 minutes. Drain and rinse with cold water. Remove the tough outer skin if desired.
  3. In a large skillet, heat olive oil over medium heat. Add diced bacon and minced garlic, sautéing until the bacon is crispy and golden brown.
  4. Add the blanched broad beans to the skillet and cook for another 2-3 minutes until heated through.
  5. Add the cooked pasta to the skillet and toss until well combined with the bacon and broad beans.
  6. Sprinkle grated Parmesan cheese over the pasta and toss again until the cheese is melted and everything is evenly coated.
  7. Season with salt and black pepper to taste.
  8. Garnish with fresh parsley before serving.

Broad Bean and Halloumi Salad

Duration: 20 minutes

Tasty cheesy salad with tasty broad beans.

Utensils

  • Large skillet
  • Large bowl

Ingredients

  • 2 cups shelled broad beans
  • 8 oz (225g) halloumi cheese, sliced
  • 4 cups mixed salad greens
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup sliced red onion
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a pot of boiling water, blanch the shelled broad beans for 2-3 minutes. Drain and rinse with cold water. Remove the tough outer skin if desired.
  2. In a large skillet, heat olive oil over medium heat. Add sliced halloumi cheese and cook for 2-3 minutes on each side until golden brown.
  3. In a large bowl, combine mixed salad greens, blanched broad beans, halved cherry tomatoes, and sliced red onion.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the dressing.
  5. Drizzle the dressing over the salad ingredients in the large bowl.
  6. Toss the salad until well coated with the dressing.
  7. Serve the salad topped with cooked halloumi cheese slices.

Broad Bean and Mint Hummus

Duration: 10 minutes

A super tasty and simple to make hummus.

Utensils

  • Food processor

Ingredients

  • 1 cup shelled broad beans
  • 1/4 cup fresh mint leaves
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Water (if needed for consistency)

Instructions

  1. In a pot of boiling water, blanch the shelled broad beans for 2-3 minutes. Drain and rinse with cold water. Remove the tough outer skin if desired.
  2. In a food processor, combine blanched broad beans, fresh mint leaves, tahini, lemon juice, minced garlic, olive oil, salt, and black pepper.
  3. Blend until smooth, scraping down the sides of the food processor as needed. If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency.
  4. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
  5. Transfer the broad bean and mint hummus to a serving bowl.
  6. Drizzle with olive oil and garnish with fresh mint leaves before serving.
  7. Serve with pita bread, crackers, or vegetable sticks.