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RECIPES
MOROCCAN BROAD BEAN DIP
Makes approx 2 cups
INGREDIENTS
500g broad beans, fresh or frozen
1 clove garlic
¼ cup fresh mint leaves
¼ cup fresh lemon juice
2 tablespoons cold water
1 teaspoon ground cumin
½ teaspoon sea salt
1 small red chilli, seeds removed, finely chopped
¼ cup 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.