Broad Beans with Preserved Lemon: Difference between revisions

Revision as of 18:05, 14 November 2014

Broad Beans with Preserved Lemon

Servings:	Serves 6
Ready in:	30 minutes
Prep. time:	5 minutes
Cook time:	25 minutes
Difficulty:

Baby broad beans are the best to use with this recipe.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 teaspoon cumin seeds
• 500g (11lb 2 oz) small broad beans, podded and shelled or frozen, defrosted
• 1 large onion, thinly sliced
• 1 tablespoon smoked paprika
• 4 tablespoon Belazu extra virgin olive oil
• 1 medium bunch of coriander, roughly chopped
• ½ Belazu preserved lemon thinly sliced
• juice of 1 lemon

Method

1. Dry fry the cumin seeds in a small frying pan for 30 seconds until you smell the aroma. Remove from the pan immediately. Grind into a powder using a pestle and mortar or the end of a rolling pin in a bowl.
2. Put the beans in a large pan and add the ground cumin, onion, paprika, olive oil and 6 tablespoons of cold water. Season, cover and bring to the boil.
3. Turn down the heat and simmer, covered, for 10-15 mins until the beans are tender. (Less for defrosted frozen beans). If necessary, top up the water.
4. Add the coriander, preserved lemon and lemon juice, then adjust the seasoning.

Serving suggestions

Serve hot or warm with couscous and griddled lamb or river trout.

Variations

Try this with other beans or even peas. French beans would be nice though you would probably want to reduce the cooking time a little. (Good Housekeeping)

This recipe originated from the recipe section of Belazu.com

All Belazu products shown can be purchased online or obtained from their network of stockists:

Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.

Belazu products used in this recipe

• Belazu Extra virgin olive oil
• Belazu Preserved Lemon