It's believed that along with peas, broad beans became part of the eastern Mediterranean diet around 6,000 BC or earlier. They were loved by the Ancient Greeks so much that they were used for voting. A white bean was used to cast a yes vote and a black bean for no.
- 2 kg fresh broad beans, podded to give 500 g
- 1 cup fresh peas
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- salt and pepper, to taste
- 1 handful mint leaves, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cook the broad beans in a saucepan of salted boiling water for 2 minutes. Add the peas and cook for a further 2 minutes until tender. Plunge the beans and peas in a bowl of ice water. Drain.
Squeeze the broad beans to remove them from their skins, discarding the skins.
Place the broad beans and peas in a bowl. Add the extra virgin olive oil, lemon juice, salt and pepper and toss to combine.
Garnish with mint to serve.
Text © 2012 Maria Benardis