Once shunned broad beans are now popular and found in many recipes like delicious dips, salads, pasta, risotto, stews or just on their own as a vegetable side.
A meat free egg pie that is baked with cheese, rice, beans and onion. It is seasoned with tarragon and baked until set and golden brown.
This is a Jamaican oxtail recipe using chilli, ginger, broadbeans and allspice. You'll love it!
A basic hummus-like recipe that uses broad beans instead of chickpeas. If you don't want such a strong garlic taste, feel free to cook the garlic with the onion.
This is called Middle Eastern broad bean stew and not Moroccan, because I have also borrowed flavours from my Lebanese roots. The first time my carnivorous partner tried it, he honestly thought it contained meat. To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice or couscous.
This recipe uses a combination of dried broad beans and dried chickpeas to make an authentic tasting falafel.
Fresh broad beans are the best in this recipe - just pod and peel them and measure the weight only in beans. But eat this Greek dish - aka Koukia Lathera - anytime of year using frozen broad beans. Serve with crusty bread and good feta for an excellent vegetarian main.
This mixed bean and tomato soup is like a light chilli. It's loaded with mushrooms, green capsicum, red capsicum and delicious coriander. Serve with sour cream.
The secret to a good risotto is to stir it regularly - that's how it becomes creamy. Serve with parmesan cheese and black pepper.
A great pasta salad with watercress and walnut pesto. An unusual and delicious combination of flavours but not hard to make.
This is a great way to use broard beans to add a new spin to an old favourite of bruschetta. Definitely worth a try and works well with home-grown fresh broad beans too.