Broad beans have a very long history. They are native to Mediterranean Africa. It is one of the most ancient of beans with their existence being evident in the Bronze and the ruins of Troy.
They were used in their dry form and reconstituted and cooked into a puree, then spread onto bread. By the Iron Age they had spread to Europe. It would have been broad beans that gave the gladiators their energy when going on a crusade.
They still remain an extremely important crop as nothing else so rich in protein can be as cheaply grown. With their slightly earthy flavour you can taste the history in every bite.
Smashed Broad Beans for Bruchetta
Ingredients
- 1 kg fresh broad beans (about 400gm shelled)
- 1 small bunch of mint
- Rind and juice of 1 lemon
- 1 crushed garlic clove
- ¼ cup of good olive oil
- 50 gm grated parmesan cheese
- Toasted slices of sour dough bread
Method
This is best made in a pestle and mortar (or pulse in a food processor) put the garlic in first with some salt and half of the mint and the 1 tsp finely grated lemon rind and grind.
Add the beans, and few at a time and keep grinding to a rough paste. Mix in the lemon juice and oil. Lastly stir in the cheese and check seasoning.
Spread over toast and garnish with remaining mint. Enjoy this sitting in the warm spring sun with a glass of Witches Falls Wild Ferment Viognier.
This spread can also be stirred through pasta, or used as a sauce for lamb or white fish.
Once you have used them, I'm sure you'll agree that there is nothing quite like broad beans.
Broad beans are also known as the fava bean. It is a delicious and abundant crop that's easy to grow. It is also an extremely useful soil improver, capturing the nitrogen from the atmosphere with its specialised root nodules.
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Broad beans can be grown in the field
or in a raised bed |
After a batch of broad beans has been harvested the soil is much improved, with the soil rich in nitrogen ready for a planting of summer salad leaves.
I loved the look of the beans in my winter garden. They grew vigorous and tall in the rich Tamborine Mountain soil where we have the perfect cool climate for growing them, and now it is spring we can enjoy the crop!
Children enjoy being involved in harvesting them and they are always amazed at the velvety pouch the beans sit in, it’s as if they are packaged in bubble wrap!
Real Green Salad
Ingredients
- 1 cup of broad beans
- 1 bunch of asparagus
- 4 small zucchini sliced
- ¼ cup each of chopped mint, green onion and parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
Method
Cook the beans, asparagus and zucchini in boiling water for 1 minute, drain and cool quickly in cold water.
Combine with herbs, oil and lemon and season well. The beauty of this salad is its green impact.
So use any fresh spring vegetables like peas, artichokes or button squash and enjoy having the fresh, lively flavours of spring burst in your mouth.
They can be used fresh or dried and are the most common “fast Food” in Egypt and surrounding countries where they are eaten for breakfast with onions and tomatoes.
Dried beans are also the base of the popular falafel patties.
In Asian countries they are fried, salted and eaten as a snack like chips or nuts. In Australia we like to eat them when they are still fresh and green.
They develop over 3 stages- - when they are very young they can be eaten pods and all, most commonly in stir fries. -then when the pods are about 15 cm the bright green beans are used in salads.
When they are fully grown, the beans develop a grey leathery shell that needs to be peeled off, these are the ones that are perfect to be mashed and made into a dip.
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The beautiful King Parrot likes
my broad beans as well |
Broad beans are available all through spring so make the most of them now! If you grow them make sure you leave some for the parrots.
The famous Mt Tamborine King Parrots like them, but before you panic and start netting the plants, they don’t eat many, and only one pod a day.
They have very good table manners and over about half an hour they very slowly and neatly make windows in the pod they have chosen and carefully take out one bean at a time.
I love the broad beans for bringing these beautiful birds to my garden.