Broad beans or fava beans are incredibly nutritious and an excellent source of soluble fiber, protein, folate, manganese, copper and several other micronutrients. They have a slightly sweet, earthy flavour and are eaten by people all over the world.
Here is a quick and easy recipe that highlights the creamy earthiness of the bean with a little heat for a hearty and satisfying meal.
- 1 – 540 ml can of broad beans (or butter beans) you can use fresh if in season
- 1 small carrot chopped
- ½ Onions chopped
- 500g of mushrooms chopped (optional)
- 1 small potato (white or orange – your choice) chopped
- ½ cup water or vegetable stock
- Oil for Sautéing the vegetables
- 1 Jar of Spicy Sundried tomato Cashumel
- Sprigs of basil & parsley (chopped) optional
Notes: you can use fresh fava or broad beans – I suggest shelling, blanching, the set aside. Add after you add the Cashumel, as the fresh bean are delicate and can become tough if overcooked.
- Sauté the chopped carrot, onion, and mushrooms in oil & season with salt & pepper.
- Add the water or stock to the pot along with the chopped potatoes.
- Simmer for about 8 minutes
- Open the can of beans, drain, rinse, and add to the pot.
- Add the jar of Cashumel, with about ¼ of the jar of water to get the last of the sauce out of the jar
- Reduce the heat to low and continue to cook for another 20 minutes.
- Remove from heat and add in chopped parsley & basil
- Serve over rice or with a hearty bread
Give it a try & let us know what you think.