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#broad beans
morethansalad · 1 year
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Grilled Fava Beans with Mint, Lemon Zest, and Sumac (Vegan)
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useless-catalanfacts · 11 months
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Two legume recipes typical from Catalonia:
On the left, white beans. The ones that grow in Santa Pau are particularly valued.
On the right, faves estofades a la catalana: broad beans stewed with botifarra (pork sausage) and bacon. Sometimes people add other vegetables such as peas or artichokes, in this case it has peas.
Photos from the Restaurant Bell-lloc (Santa Cristina d'Aro, Catalonia).
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askwhatsforlunch · 6 months
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Salmon Chirashi (Japanese "Scattered Sushi")
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The Brave Blossoms gave it their all and kept the game against Argentina close in last Sunday's game' first half; but eventually, Los Pumas roared and the Japanese couldn't repeat the historic feat of their home tournament four years ago, and did not qualify for the quarter-finals. They showed great skills, and great class and thanked their fans, bowing to the supporters after the match. This Salmon Chirashi, which take little time and few ingredients to prepare, and yet makes a delicious meal pays homage to this vailliant team's strength and humility! Happy Thursday!
Ingredients (serves 2):
2 cups leftover cooked fluffy white rice
2 tablespoons rice vinegar
1/2 cup frozen broad beans (or edamame if you can find it easily!)
1 small, ripe avocado
1/2 lime
a fillet fresh salmon
sushi ginger, to serve
In a medium bowl, combine rice and rice vinegar, stirring well to combine. Spoon vinegar rice in a steaming basket, and fit it over a pot of boiling water. Cover with the lid, and warm, about 10 minutes.
In a small saucepan of salted boiling water, add frozen broad beans.
Peel, pit and dice avocado. Squeeze lime juice generously over the avocado.
Using a sharp knife, cut salmon fillet into slices just a bit thicker than sashimi.
Spoon warm vinegar rice into two serving bowls.
Arrange salmon slices, avocado dices, broad beans (or edamame) on top. Garnish with sushi ginger.
Serve Salmon Chirashi immediately, with soy sauce, a chilled Japanese beer or Matcha Honey Soda!
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Japan vs. Argentina (27-3), Sunday 8th October, 2023, Nantes, France
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bean-bracket · 10 months
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Round 1 poll 10: broad beans vs soybeans
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rumade · 1 year
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How to Make Soy-Free Tofu (high protein, low carb) | Mary's Test Kitchen
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Making tofu from broad beans! I've successfully grown broad beans many times so this is very exciting
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mr-spice · 10 months
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焼きそら豆
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alexsrandomramblings · 8 months
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Fava beans are starting to bloom.
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7-percent · 2 years
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The English Kitchen Garden                      Broad Beans
Not well known in the USA, this bean is a labour of love that pays off in the most amazing taste. It’s not sold much in supermarkets (and those you can buy are awful because it is best cooked and eaten within hours of being picked, if not minutes).  Frozen broad beans taste boring, too. For the best, you have to grow them in your own garden. 
Vicia faba, also known in the culinary sense as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equina Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.
It is one of the backbone crops of the English kitchen garden. Many gardeners will plant them in the late autumn and then they are hardy enough to make it through most English winters (at least in the southern counties) as plants about four inches tall. As soon as spring weather arrives up they shoot! By late June the plants will be five foot tall and full of these long bean pods. 
The first ones no longer than your finger can be cooked whole or when they get a bit longer, you can remove them from the pods and the beans inside eaten raw or cooked for three minutes.
When they are that tiny it feels like infanticide. Let them grow and develop their flavour when they become utterly divine,  Sometime about now they stop growing and won’t get any better, so we dig up a row and then are confronted with the task of shelling them.
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That’s nearly three pounds of beans, most of which are a little bigger than your thumb nail and it took me a half hour to get them out of the pods. Then into a pan of boiling water for five minutes to blanch them. 
Now begins the task of peeling each individual bean to remove the starchy outer skin, which ends up looking like this:  
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What is left is the green goodness inside: 
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They are now ready for use! We will often soften a shallot, throw a handful of these in for three minutes to warm them up and then dress with olive oil and parmesan cheese. We also make soup for the freezer. Having one of these in the dead of winter is like a moment of summer joy. 
For all those Americans who have never eaten a broad bean, I wish you could taste this because you’d know that it’s worth all that effort. 
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rapti-b · 11 months
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Bowls full of homemade & made-from-scratch tom yum are perfect to battle the 'chilly' British summer days. ⁠⁠
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petula-xx · 2 years
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I’ve just planted some broad bean seeds in this bed.
As part of working towards a ‘no dig’ gardening approach I have left the stumps and roots of old corn plants in situ. Lots of biology will have colonised around the roots and they will slowly rot away to feed the soil. It also means I haven’t disturbed the soil deeper down by pulling them out.
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julochka365 · 2 years
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24/7.2022 (1) - shucking broad beans
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morethansalad · 7 months
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Green Bean Salad (Vegan)
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askwhatsforlunch · 2 years
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Rosemary and Thyme Butter Broad Beans, Asparagus and Gnocchi
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As Jules was not home on Easter, we celebrated May Day yesterday with a bright and flavourful Spring Lunch. I had set the table in the dining room, but it was so lovely outside that, after enjoying our drinks (a Gold Rush for her and a Bee’s Knees for me) with nibbles in the sun, we ate the rest of our meal in the garden amongst the myosotis, by the Veg Patch and the apple tree! It was really nice and so was the poached salmon I served with these beautiful Broad Beans, Asparagus and Gnocchi! Happy Monday!
Ingredients (serves 4):
about 1 1/2 cup plain flour
1 heaped cup leftover Simple Potato Mash, cold
1 egg
1 litre/1 quart water
1 teaspoon coarse sea salt
8 fresh green aparagus
1 cup frozen broad beans
1 teaspoon Dried Lemon Thyme
1/2 teaspoon dried rosemary
2 tablespoons unsalted butter
½ tablespoon olive oil
Parmesan
Lemon
Gadually stir one cup of the flour into the Potato Mash. Add the egg to bind it all and work ingredients together until a soft dough forms, adding more flour if necessary. Roll small portions of dough between your hands (approximately the size of a heaping teaspoon) and place them on a lightly floured surface. Working with one ball at a time, using your thumb, roll ball on the tines of a lightly floured fork.  As you work, place gnocchi onto a lightly floured tray. When all gnocchi are ready, store them into the refigerator
In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.
Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.
Add broad beans to the salted boiling water, and cook, 5 minutes. Once cooked, remove from the water and plunge into a medium bowl filled with cold water and ice cubes. Set aside.
Finally, add half of gnocchi to boiling water; cook for 3 to 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Keep warm. Repeat procedure with remaining gnocchi. 
Peel broad beans. Cut asparagus.
Melt butter with olive oil in a large skillet over medium heat. Once foaming, add Dried Lemon Thyme and dried rosemary, cook 1 minute. Then, stir broad beans and asparagus, and sauté, to coat in butter. Finally, stir in gnocchi. Cook, until hot, a few minutes.
Serve Rosemary and Thyme Butter Broad Beans, Asparagus and Gnocchi hot, sprinkled with grated Parmesan and Lemon Zest, as a side to Poached Salmon or Rosemary and Honey Roast Lamb.
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kiperga · 1 year
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12 feb 2023 κουκιά, βασιλικός, κρεμμύδια σε δοχεία | broad beans, basil, onions in pots
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cd2news · 6 months
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Jamaican Oxtail with Broad Beans Recipe This is a traditional Jamaican dish I was taught to cook by my grandmother.
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mr-spice · 10 months
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茹でそら豆
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