Broad beans have the reputation of being a cosseted bunch of legumes. These kidney-shaped beans, sheltered away in their furry pods, seem indifferent to our demands. But once eaten all is forgiven, as we are won over by their sweet and bitter nuttiness.
Fresh broad beans are great eaten raw or only very lightly blanched and simply drizzled with olive oil, lemon juice and topped with shaved pecorino cheese.
Ful medames, a little like hummus, is almost the national dish of Egypt and variations of it are eaten all over the Middle East. The broad beans for this recipe were picked up at Sonairte organic farm and ecology centre near Laytown in Co Meath. If you drop everything and hurry, you may catch the last of this season’s crop.
Ingredients:
250g broad beans
5 large tomatoes
1/4 tsp cumin seeds or powder
Olive oil
1 lemon
3 tbsp tahini (optional)
3 garlic cloves
Salt and pepper
Sumac
Pod the broad beans and with the larger ones remove their jackets, then set aside. Cut the tomatoes into quarters and add to a frying pan with the olive oil and cumin seeds. Cook gently until the tomatoes break down, then add the thinly sliced garlic and broad beans. Cook for a further ten minutes.
Meanwhile put the tahini into a bowl with some water to make a wet paste. Add some lemon juice. Take the pan with the tomatoes and broad beans off the heat and after a few minutes add the tahini and mix well. Season and add a little more lemon juice, olive oil and a sprinkling of sumac to serve. Best served hot with some flatbread.
Ken Doherty is a chef and journalist. Visit his blog at assassinationcustard.blogspot.com
