Oliver Twist Broad Beans

Not everyone likes them, in fact a lot of people don’t, as I was reminded on Saturday evening when I served a large dish of fresh broad beans at supper with friends. Whoops!

My long-standing friend with a long-standing dislike of the most unloved bean was polite enough to try them – and then ask for more! I decided it was a recipe that needed sharing, being not only delicious but also very simple. There’s something about the combination of the sweet red pepper with the bitter broad bean that makes both of them taste better.

Ingredients

  • about a pint sized container full of fresh or frozen broad beans
  • 1 jar of roasted peppers – I use Gaea brand
  • 1 medium sized clove of garlic (to taste)
  • good slug of your best olive oil (XVOO)
  • salt and pepper
  • handful of parsley

Method

  1. Pod the broad beans if necessary and place them in an already steaming steamer to cook for ±3 minutes if frozen, 7 minutes if fresh.
  2. Meanwhile place all the other ingredients except the parsley into the cup of a nutribullet and process until they form a smooth, thick purée.
  3. Dollop the puree into a serving bowl and tip the drained, hot broad beans on top.
  4. Mix gently together.
  5. Chop a generous handful of parsley over all of this before serving drizzling a little more olive oil on top if you like.

Variations

  • Some crumbled feta elevates this to vegetarian main dish status.
  • A little fresh or dried chilli in the red pepper sauce more zing.
  • The beans are also delicious cold as part of a meze.
  • A few chopped black or green olives will also help the recipe live up to its name!

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