This post is a little late in coming in more ways than one. For starters, broad beans are at the end of their season in the Adelaide Hills; on the plains they finished some time ago. And secondly, the kitchen garden kids have been making and devouring these and I promised I’d post the recipe um, at least two weeks ago (sorry guys!). Luckily, broad beans freeze so well that I’m sure there are many of you out there with some beans tucked away in the freezer, just waiting to be made into this more-ish starter.
The dip part of this recipe comes from Deborah Madison’s Vegetable Literacy, a fabulous book for kitchen garden cooks like me, as she describes harmonious and complementary flavour pairings that can give direction when creating new dishes based on what the garden is offering. I’ve also put some of the broad beans on top, as the young beans have such a silky and delicious quality that it’s a shame to hide all of them in the dip.
If you are lucky enough to live in a cool little pocket of the world and still have an abundance of fresh broad beans, they freeze well both straight from their pods or double peeled, as shown below. I prefer to double peel and freeze them, to make using them later easy as can be.
Broad Bean Crostini – makes about 20
- 1 long baguette
- 2 cups broad beans, removed from their pods
- 1 clove garlic, chopped
- ½ tsp ground cumin
- 2 tbsp olive oil, plus extra for brushing
- Sea salt flakes
- Juice of half a lemon
- Cumin seeds, toasted
Firstly, put a pot of water on the stove and bring to a boil. Add the broad beans to the pot for about a minute, then refresh under cold water. Now the outer skins of the beans should peel off easily, revealing the bright green beans beneath.This is known as double peeling.
Take about half of the peeled beans, setting aside the rest, and blend them using a small food processor or stick blender, along with the garlic, ground cumin, olive oil, lemon juice and a good pinch of salt.
Slice the baguettes into slices and brush with olive oil on both sides. Heat the grill pan and grill on each side.
Top each baguette piece with broad bean mixture, and garnish with a few of the reserved broad beans. Drizzle with olive oil and sprinkle with a few cumin seeds before serving.