RECIPES

MOROCCAN FAVA (BROAD) BEAN DIP

Makes approx 2 cups

INGREDIENTS

3L fava 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/60ml light olive oil

Turkish bread to serve

METHOD

1.Place fava 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 fava beans to remove the tough outer skins.

3.Place peeled fava beans, garlic, mint leaves, lemon juice, cold water, cumin, salt, chilli and olive oil into blender jug. Select BLEND 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

2¼ cup dried white beans, soaked overnight in cold water

3 cloves garlic, peeled

4 cups/1 litre vegetable stock

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 cup/240ml 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 a 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 BLEND 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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Breville BBL420XL manual Moroccan Fava Broad Bean DIP, Creamy White Bean Puree
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BBL420XL specifications

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