A fresh and wholesome side serve, bed of the plate or hero of the dish. Broad bean puree is an agile option for your new menu 🫛🧄🥣
Broad beans were a constant for me growing up because Nonna had them growing en masse in her front garden. We'd peel them and eat them straight from the pod like little snacks. Though, when they were picked later and dried up in their pods, they were better known as Fava. There is technically a difference between the two varieties other than what time of year you pick them, though I couldn't tell you which I actually grew up with. Who doesn't love a bit of mystery.. 🥸
As an adult, I've seen broad bean and fava puree in highly reputed wine bars and the fine dining arena, prepared and presented in different ways with different flavours and textures. This speaks to the variability of the bean and what can be done with it. One of my favourite experiences was white anchovies on a slab-like bed of fava bean puree with a garnish of pickled green onion and herbs on top. That was the pick-me-up I needed between Melbourne's notorious Covid-19 lockdowns.
When are person is confined to a puree diet, I think it's important to have varieties that vary in temperature, texture (where possible) and colour. There's a bunch of research around the impact of food presentation and how it contributes to our interest and experience with food. More of that later...
Truthfully, beans have been going through their own renaissance in my kitchen and so I was inspired to use them for a recipe for The Fourth Place. They're a source of protein for the plant based diet or those who choose to eat less meat, and because of that leave you feeling fuller for longer. It's got a vibrant and gorgeous colour to it that will make the plate pop, although fava may have a more earthy colour given the maturity of the bean. 🟢🟠🟡
I chose to use fresh beans from the pods which is why the recipe depicts the process of unpacking, blanching and peeling the beans before cooking them for the puree. There is the alternate option of using frozen broad beans or even trying the preserved fava in the jar. However it would be important to consider how the recipe may need to be altered if that is the case. The frozen broad beans should already be peeled and you may need to blanch them a few moments longer if you're dumping them in still frozen. ❄️
If using the jarred beans, you may not want to fry the beans with the garlic for as long but rather coat them in the hot oil after you've drained them of excess liquid. Consider substituting the water for the liquid preserve and using less as they may already have a lot of moisture in them. 💧
At the end of the day, different products, batches and seasons are going to provide you with different textures of bean and results when cooking. It's important to test as you go and be flexible in your measures so that you don't end up with liquidised beans or with sticky puree. I found the spoon tilt test particularly helpful when making these because I was convinced at times that the consistency was perfect but really, it was still sticky and a little bit dry.
Remember, you don't have to serve this solely by itself. I paired it with all different flavours through the week that I made it including parmesan cheese, eggs and other vegetables like carrots, fennel and tomatoes. I used it as a dip, as a spread and as a side to other main meals and it never let me down. So get going and get curious ✨
Broad Bean Puree
Serves 4
INGREDIENTS
500g Broad beans, fresh
2 tbsp Olive Oil
1 clove of Garlic, peeled
1 tbsp butter
1-1¼ cup of water
Salt and pepper.
METHOD
Remove the beans from the pods and rinse.
Blanche beans for approximately 2 minutes and then refresh under cold water.
Once the beans are cool, remove the skins.
Heat the oil in a pan, then add the garlic. Cook garlic for approximately 2 minutes.
Add the beans to the oil and garlic and cook for 3 minutes.
Transfer the beans and garlic to a bowl or container for blending.
Add the water and butter to the beans and blend until smooth.
Add salt and pepper to taste.
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