Broad Bean Dip
Monday, September 12, 2011 at 9:31AM Broad Bean Dip
Broad beans are sweet in nature and have the ability to strengthen the spleen and defending itself from and over excited liver. Broad beans can help reduce excess fluid from the body so can be helpful clearing runny nose especially in kids and may benefit those wanting to lose weight.
Ingredients.
500 gms broad beans.
Clove garlic
1 teas fresh marjoram,
1 teas ground cumin
40-60 mls extra virgin olive oil
Salt and pepper to taste.
Place beans in saucepan and bring to boil, cook about 10 mins or until soft, drain off water, but keep some in reserve. Place beans in a blender (Thermomix is great for this if you’re lucky enough to have one) with a small amount of water, blend until smooth; now add all other ingredients and blend, if it is too thick the left over water maybe added. Place in serving bowl. As a garnish or added flavour blend some paprika, cumin and oil and drizzle over the top. Enjoy as a snack great for kinder or school with flat bread and biscuits.
Salad with a difference
50 gm dried aduki beans
75 g millet
60 g broad beans
50 g fresh peas
50 g Lebanese cucumber
6 sun dried tomatoes chopped (preserved in oil)
2 spring onions chopped
15g/1cup mixed herb leaves basil, dill, chervil oregano, parsley
1 tbsp olive oil
1 ½ tbsp or balsamic vinegar
25g parmesan, pecorino, or hard sheep s ‘cheese shaved
Salt and pepper.
Bring a large saucepan of water to boil and add aduki beans, simmer 45-60 mins until beans are almost tender, about 10 mins before the end of cooking scatter in the millet and continue boiling until beans and millet are cooked.
In another saucepan bring water to boil and add a pinch of salt, add the broad beans and simmer 1 min, remove with slotted spoon and set aside to cool.
Dice Lebanese cucumber.
Peel the broad beans.
In a large bowl combine broad beans, Lebanese cucumber, uncooked peas, tomatoes, spring onions, herb leaves, aduki beans and millet.
Toss to combine add in the oil from the tomatoes and other oil and vinegar, season with salt and pepper.
Just before serving toss in the shaved cheese.
If you are interested in learning more about cooking with grains I came across this great book a few years back “A Cook’s guide to Grains” Jenni Muir.
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