Marinated Broad Beans

Marinated Broad Beans

I  was looking for different ways to make the most of the abundant broad bean crop growing on the allotment this year and I came across an idea for marinated beans. So raiding my cupboard I managed to make up the following marinade. P1060825.JPG

Fills a 650 ml / 1 1/4 pt  kilner jar. Personally I like to split the recipe between smaller jars.

Ingredients:

3 cups of Broadbeans that have been shelled, blanched and skinned.P1060796.JPG

pic below – Beans have been shelled ready for blanching.

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8 tablespoons white wine vinegar, you could also use red wine vinegar or white balsamic.

8 tablespoons grapeseed oil, olive oil is also a good choice.

4 medium garlic cloves, finely minced.P1060801

4 Tablespoons fresh herbs- you can choose, I had flat leaf parsley,  mint and oregano but  tarragon or basil would go well.P1060816.JPG

1 1/2 teaspoon sea salt.

1/4 teaspoon ground black pepper.

pinch of chili flakes- (optional)

1/2 teaspoon whole spice seeds- I had coriander (Cilantro) and own harvested dill. Mustard, caraway, cumin would also be good.

Broad beans have a bitter second skin which needs removing, which is easy once they are blanched, ( blanch means to shell the beans and immerse for 3 minutes in a pan of salted boiling water, then rinse in very cold water to cool them down quickly ).

Pic below – Broad bean after blanching with skin peeling.

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After I had done all this with our morning’s gathering, I had 3 cups of beautiful vibrant green broadbeans to begin my recipe.P1060808

Instructions:

In the kilner jar combine the vinegar, grapeseed oil, garlic, herbs, salt, and pepper.P1060810 P1060821Put the  beans into the jar,

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 close the lid make sure it is secure then give it a shake to thoroughly coat the beans. Add more oil and vinegar in equal parts if needed to completely submerge the beans

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Serving idea.

With hummus.

Or tahini sauce with pita,

In salads.

Side dish with cheese or meat platter.

 

For Broad Bean Hummus recipe see

 

 



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