Broad Beans & Beef

Broad Beans & Beef

Broad beans are one of my favourite vegetables but they are a lot of work. And I mean A LOT! They’re probably the most labour intensive vegetable because they need to be peeled from the pod and then blanched and peeled to remove the papery skins. I do think they’re worth the effort but you’re welcome to use frozen peas instead if you’re in a hurry. And a note if you ever see a recipe that doesn’t get you to peel the papery skins, don’t trust them. Broad beans are no where near as nice with the skins on.

enough for: 2
takes: 20 minutes
450g (1lb) shelled broad beans
1 onion, peeled & chopped
450g (1lb) minced (ground) beef
1 bunch mint or parsley, leaves picked
1 lemon

1. Bring a pot of water to the boil. Add broad beans and simmer for 2 minutes. Drain and place in a bowl of cold water. When cool enough to touch, remove and discard the papery skins.

2. Add a little oil to a large frying pan and cook onion on a medium heat until soft.

3. Increase the heat to medium high and cook beef, stirring every few minutes until the beef is well browned. About 10 minutes.

3. Add peeled broad beans to the beef and allow to warm through.

4. Remove from the heat and add a splash of lemon and the mint. Taste and season with salt, pepper and extra lemon if needed and serve in bowls.

Variations

broad beans in the pod – you’ll need about 1kg (2lb) to generate the 450g (1lb) shelled broad beans needed here.

short on time – frozen broad beans are a great time saver and are another option if it isn’t broad bean season. Although you will still need to peel the papery skins.

different veg – frozen or fresh podded peas are great. No need to boil them just cook in the pan with the beef. Green beans, broccoli or broccolini could all be used. Just chop the veg and simmer until still a little bit crunchy.

different herbs – parsley, mint, basil or salad leaves or baby spinach.

carb lovers / more substantial – serve on a bed of cooked spaghetti or mashed potato.

spicy – add a little chopped red chilli and / or 2 teaspoons baharat (Lebanese spice blend) or 2 teaspoons ground cumin.

vegetarian / vegan – replace beef with cooked lentils or chickpeas (400g / 14oz).

more veg – serve a green salad on the side.

Waste Avoidance Strategy

broad beans – can be frozen but best to use for another meal.

onion – pantry.

minced (ground) beef – freeze it.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

parsley – will keep for about 2 weeks wrapped in a plastic bag in the fridge. For longer can be frozen, will wilt when you defrost it but still edible.

lemon – will keep for months in a plastic bag in the fridge.