Green Lizard's Blog

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Broad bean delight

I love broad beans. The shape, the smell, the colour, the fluffy pods, the taste. 

I want to eat broad beans all day long. 

But failing that we’ve had a successful crop this year. So there’s been plenty. 

I decided to make a yummy spread out of them today. 

  
I steamed them for a few minutes. 

  
Then I added some garlic that if lightly fried in oil and a squeeze of lemon juice. 

In the blitzer. 

Straight onto some toast. 

 
I ate it with some fried round courgette sections. 

It was delicious. 

We had a lot of beans so we’ve frozen some and saved it for later. 

Some people call it houmous. I’m not sure what it should be called but it was delicious. 

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11 comments on “Broad bean delight

  1. lindaswildlifegarden
    July 17, 2015

    looks yummy Liz have a blessed day

    Liked by 1 person

  2. Grower
    July 17, 2015

    Looks good! I never got enough when I was growing them to do much with them but loved the flavor.

    Liked by 1 person

  3. Ooh I love broad bean humous! Looks delicious

    Liked by 1 person

  4. Helen
    July 18, 2015

    I think the dish is called something like foul medame in Egypt. I love it too but didn’t have enough broad beans this year šŸ˜¦

    Liked by 1 person

  5. suchled
    July 20, 2015

    I get the old broad beans and put them in the microwave and they pop like popcorn and taste a lot like chestnuts, but no one else in the house likes them.

    Liked by 1 person

    • lizard100
      July 20, 2015

      That sounds intriguing. You can get fried ones from South America. I like them too. The taste could be similar.

      Like

    • madhat2014
      September 6, 2015

      That sounds interesting. Must try! šŸ™‚

      Liked by 1 person

  6. madhat2014
    September 6, 2015

    Oh, I love broad bean hummus. We make it with our dried broad beans too, but it’s nicer with the young ones.

    Liked by 1 person

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This entry was posted on July 17, 2015 by in allotment, home made, vegetables, vegetarian and tagged .

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