In our family Broad Beans ranks only second to Brussel sprouts when it comes to most hated vegetables. Having said that, it cannot be denied there is a lot going in favour of broad beans nutritionally. In an attempt to make family members take to this vegetable, I have tried to prepare the beans after removing the thick outer skins which proved to be a hit! The beans were skinned and made into either a soup, tossed into pasta with walnuts, or steamed with minimal seasoning all of which proved to be popular with the family. Children did like the taste of bright green beans once the heavy skins were taken out, but all I could think of was ‘all that fibre going to waste’!I did want to convert my children into enjoying the whole of the bean, so came up with this plan of blitzing the cooked bean so that the skin was reduced into smaller pieces of pale green hidden amongst the bright green bean halves. Visual appeal of the beans was greatly improved, and the sweetness of red onions and coconut went a long way into making this a very palatable dish!
The preparation is very simple and takes no time at all, and I would urge you all to try this to convert other broad bean haters.
Blitzed Broad Beans
Ingredients
2 cups broad beans (I used frozen)
1 cup chopped red onion
2 Tbsp grated coconut
2 Tbsp ground roasted corn (optional)
Oil
½ tsp fennel seeds
½ tsp chilli powder
Microwave beans for 4 – 5 mins adding a tablespoon of water.
Grind coarsely in blender or food processor.
Heat oil in a pan and when hot add fennel seeds.
Follow this immediately with chopped onions and fry till colour changes.
Add chilli powder salt, and sprinkle some water so salt gets evenly distributed in the onions.
Now add the coarsely blitzed bean mixture and stir to just combine. Do not overcook!
If using roasted corn, add it now to mix in – this gives an added crunchy texture . (This is the snack variety which is slightly spiced, similar to dry roasted peanuts which can be substituted)
Sprinkle grated coconut over and remove.
Ingredients
2 cups broad beans (I used frozen)
1 cup chopped red onion
2 Tbsp grated coconut
2 Tbsp ground roasted corn (optional)
Oil
½ tsp fennel seeds
½ tsp chilli powder
Microwave beans for 4 – 5 mins adding a tablespoon of water.
Grind coarsely in blender or food processor.
Heat oil in a pan and when hot add fennel seeds.
Follow this immediately with chopped onions and fry till colour changes.
Add chilli powder salt, and sprinkle some water so salt gets evenly distributed in the onions.
Now add the coarsely blitzed bean mixture and stir to just combine. Do not overcook!
If using roasted corn, add it now to mix in – this gives an added crunchy texture . (This is the snack variety which is slightly spiced, similar to dry roasted peanuts which can be substituted)
Sprinkle grated coconut over and remove.
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