Mashed Broad Beans
A simple and flavorful way to enjoy broad beans, especially when they are a bit older. This recipe involves boiling, skinning, and mashing the beans with butter and seasonings, optionally adding green onions and savory herbs for extra flavor.
Ingredients
- 2 pounds Broad Beans (Fresh or frozen)
- 2 tablespoons Butter (Unsalted)
- 1 teaspoon Salt (Or to taste)
- 0.5 teaspoon Black Pepper (Freshly ground, or to taste)
- 2 stalks Green Onions (Optional)
- 0.5 teaspoon Savory Herbs (Dried, or 1 teaspoon fresh, chopped. Optional. Can use thyme or rosemary.)
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Instructions
- 1Bring a large pot of salted water to a boil. Add the broad beans and cook until tender, about 15-20 minutes. If using frozen beans, they may cook faster, check after 10 minutes.
- 2If using green onions, boil them in a separate small pot of water for about 5 minutes until tender. If using fresh herbs, chop them finely. Dried herbs can be added directly to the beans later.
- 3Drain the broad beans and, while still warm, remove the skins. This can be done by pinching each bean. Place the skinned beans in a bowl and mash them with a fork or potato masher until smooth.
- 4Add the butter, salt, and pepper to the mashed beans. If using boiled green onions and/or herbs, add them now. Mix well. For a smoother texture, rub the mixture through a wire sieve or food mill. Reheat gently if needed and serve hot.
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