Best when the broad beans are babies

This is best made when the broad beans are ripe and there is a glut to deal with. Any small space on our freezer shelves are crammed with small bags of habas, they are a delight to eat in winter added to a dish of gambas al ajillo. But this pasta dish demands tiny broad beans as big as my little fingernail, just popped from the pod. If we eat it with bigger broad beans, we par-cook them first and slip them out of their skins before adding them to the onion mixture. This makes enough sauce for 2 hungry people, served with the pasta of your choice.

400g podded broad beans
1 small onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 small bunch fresh parsley, chopped
4 tbsp olive oil
250ml hot water
Sea salt and freshly ground black pepper
100g parmesan, freshly grated
pasta of your choice

In a large heavy saucepan, cook the onion, garlic and parsley slowly in the oil for 5 minutes or until very soft. Add the broad beans and stir for several minutes. Add the water and cook until the beans are tender. Add salt and pepper. Put half of the beans in a food processor and pulse-chop to a coarse puree. Return to the saucepan and mix with the whole beans.

Cook your preferred pasta. Drain, then add to the sauce and stir. Check seasoning, and serve with the parmesan. 5 to remember
la haba – the broad bean
el perejil – the parsley
el robot de cocina – the food processor
preferido/a – preferred
el condimento – the seasoning

This is our adaption of a River Café recipe, reliable as always.
‘River Café Cook Book Two’ by Rose Gray and Ruth Rodgers [UK: Ebury Press]

If you feel hungry, try these recipes:-
Carrot, Olive and Orange Salad
Cheesy Nutty Herby Mushrooms
Courgette Flower Frittata

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Best when the broad beans are babies #Spain #Recipe by @RiverCafeLondon via @Spanish_Valley


2 thoughts on “Best when the broad beans are babies

  1. Pingback: Cauliflower salad with spinach yogurt | Notes on a Spanish Valley

  2. Pingback: Very cheesy pie | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.