RECIPES
MOROCCAN BROAD BEAN DIP
Makes approx 2 cups
INGREDIENTS
500g broad beans, fresh or frozen
1 clove garlic
¼cup fresh mint leaves
¼cup fresh lemon juice
2 tablespoons cold water
1 teaspoon ground cumin ½ teaspoon sea salt
1 small red chilli, seeds removed, finely chopped
¼cup light olive oil
Turkish bread to serve
METHOD
1.Place broad beans into a large saucepan of boiling water. Lower heat and simmer until tender, about 5 to 10 minutes.
Drain well and refresh under cold running water.
2.Peel broad beans to remove the tough outer skins.
3.Place peeled broad beans, garlic, mint leaves, lemon juice, cold water, cumin, salt, chilli and olive oil into blender jug. Select Medium speed, blend until beans are finely chopped, about 1 minute, scraping down the sides of blender if necessary.
4.Spoon into a serving bowl and serve with fresh or toasted Turkish bread.
CREAMY WHITE BEAN PUREE
Serves 4
INGREDIENTS
250g dried white beans, soaked overnight in cold water
3 cloves garlic
1 litre vegetable stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup vegetable stock, extra
Sea salt and freshly ground pepper
METHOD
1.Rinse soaked beans well and place into a saucepan with the garlic, vegetable stock and herbs.
2.Bring to the boil, lower heat and simmer covered with a lid for 1¼ to 1½ hours or until beans are very soft and tender. Most of the stock should have been absorbed. If bean mixture becomes too dry add a little extra water to pan. Remove from heat and allow to cool.
3.Remove herb sprigs and discard. Stir in extra 1 cup of vegetable stock.
4.Transfer beans and liquid in batches into blender jug.
5.Select Medium speed, blend until smooth.
6.Return pureed beans to saucepan to heat through. Season to taste with salt and pepper.
NOTE
This bean puree is delicious when served with roast beef or lamb or try it spread on toasted Sourdough bread.
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