Pop the beans from their pods for use in dips, risotto, pasta, salads and braises.
Beans have so much to offer beyond being an afterthought in a curry or salad. Linda Marigliano shares how she makes hers shine with bay leaves, onion and extra...
This labne creation could easily be served as a starter to a bigger spread, or for a lighter brekkie with freshly toasted Turkish bread and smoked salmon.
This is a wonderfully refreshing salad dressed with apple cider vinegar, mint, verjuice and lemon for a light side or starter.
Ful medames blends the best of a light salad and a comforting stew, finished with a zesty tahini-based sauce.
Fattoush is a fresh salad popular in Lebanon and Syria featuring toasted pieces of Lebanese bread, radish and beans with a zesty dressing.
This pasta is wonderfully fresh and super flexible. It’s a lovely, quick recipe too, all coming together in the time it takes to cook the pasta.
A silverbeet version of an Easter favourite that is traditionally made with wild greens.
This minestrone is made all year round with fresh seasonal legumes instead of dried. In winter, it might also be made with pumpkin and potato.
I cook this dish using broad beans at three stages in their life cycle. Unpodded broad beans give a great earthiness and thick texture to this stew, single-podded...
A classic from Mallorca, Spain, this heavy winter staple with black pudding, pasta and dried broad (fava) beans can be as sophisticated or simple as you like.
Here fresh young broad beans combine with leafy greens and eggs to make a superb weeknight dinner. It is an omelette of sorts, one that tastes of spring.
Green falafel, dancing falafel, stuffed falafel... this Middle Eastern classic has endless variations - which means there's plenty of options for finding the one...
The addition of more herbs in this version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes. The...
There is an Egyptian kebab shop around the corner from our house that makes the best broad (fava) bean falafel we've ever eaten. This recipe is our homage to them.