Reposting this at Lou’s request……I’m guessing you could make this with butterbeans too…..
Kitty and I just made this…..I had soaked some dried broad beans over night……..
Sicilian Broad-Bean Puree and Minted Onions
My version of a Diana Henry’s recipe which is brilliantly so simple and delicious. Gorgeous as a dip, with flat bread, it would also work nicely as an accompaniment.
I found the dried broad beans in a Turkish shop.
I’ve added more olive oil to beat in at the end when you season it and a little to drizzle over to serve.
It makes loads, so would be great for a crowd.
The minted onions are optional but a good addition if you’ve got time.
450g dried broad (fava) beans
150 ml extra-virgin olive oil, plus extra for drizzling
1 large onion, finely chopped
2 carrots, diced
2 sticks celery, diced
5 cloves garlic, crushed
Sea salt flakes and freshly ground black pepper
1. Soak the beans overnight in enough water to cover them. Drain, rinse and put into a large saucepan. Cover with fresh water and bring to the boil. Skim off any scum that rises to the surface.
2. When I cooked this with the skin on beans, the water became intensely black so my impulse was to drain, rinse and put them back on heat covered with more cold water and start to cook again. This is what I did. Felt right.
3. Partially cover, turn down the heat to a simmer and cook for 1½ to 2 hours, or until the beans are tender. (This was longer for the skin on beans, maybe 2- 2 1/2 hours.)
4. Drain, reserving the cooking liquid. If skin on, wait for them to be cool enough to handle then slip off the skins. A bit boring, but Kitty and I did it together, chatting away….
5. Heat 3 tablespoons of the olive oil in a saucepan and slowly cook the onion, carrot and celery and garlic until soft.
6. Put the cooked vegetables and beans into a food processor, or use a stick blender, or even a potato masher if you want a coarse purée. Puree, while still warm, adding some of the reserved bean cooking liquid. (about 100-200 ml)
7. Scrape into a bowl, season generously with salt and pepper and beat in some more extra-virgin olive oil. Best served warm or at room temperature.
Tonight I had the puree, warm with gammon steak and a large grilled field mushroom atop!!….a poached egg on top of that would’ve done it…….
2 onions, very finely sliced
1 red chilli, deseeded and cut into slivers
1½ tbsp white-wine vinegar
1 tbsp caster sugar
small handful of mint leaves, torn
1. Heat 3 tablespoons of the olive oil in a large frying-pan and cook the onions over a high heat – you want them to get a good colour – until they are soft and golden brown.
2. Add the chilli and cook on a lower heat for a further minute.
3. Add the vinegar, sugar, mint and some seasoning and continue to cook, allowing the vinegar to evaporate. Taste for seasoning.