I was looking for different ways to make the most of the abundant broad bean crop growing on the allotment this year and I came across an idea for marinated beans. So raiding my cupboard I managed to make up the following marinade.
Fills a 650 ml / 1 1/4 pt kilner jar. Personally I like to split the recipe between smaller jars.
3 cups of Broadbeans that have been shelled, blanched and skinned.
pic below – Beans have been shelled ready for blanching.
8 tablespoons white wine vinegar, you could also use red wine vinegar or white balsamic.
8 tablespoons grapeseed oil, olive oil is also a good choice.
4 medium garlic cloves, finely minced.
4 Tablespoons fresh herbs- you can choose, I had flat leaf parsley, mint and oregano but tarragon or basil would go well.
1 1/2 teaspoon sea salt.
1/4 teaspoon ground black pepper.
pinch of chili flakes- (optional)
1/2 teaspoon whole spice seeds- I had coriander (Cilantro) and own harvested dill. Mustard, caraway, cumin would also be good.
Broad beans have a bitter second skin which needs removing, which is easy once they are blanched, ( blanch means to shell the beans and immerse for 3 minutes in a pan of salted boiling water, then rinse in very cold water to cool them down quickly ).
Pic below – Broad bean after blanching with skin peeling.
After I had done all this with our morning’s gathering, I had 3 cups of beautiful vibrant green broadbeans to begin my recipe.
In the kilner jar combine the vinegar, grapeseed oil, garlic, herbs, salt, and pepper. Put the beans into the jar,
close the lid make sure it is secure then give it a shake to thoroughly coat the beans. Add more oil and vinegar in equal parts if needed to completely submerge the beans
Or tahini sauce with pita,
Side dish with cheese or meat platter.
For Broad Bean Hummus recipe see