Broad bean recipes

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an orange bowl filled with pasta and bread

Looking for some easy vegan tapas ideas? Look no further, I've got you covered with this fresh or frozen fava bean recipe. Young fava beans (or baby broad beans, make sure they are green, not brown) cooked up in white wine with onions and garlic, perfect for scooping up with some fresh crusty bread. Serve with other Spanish appetizers for the perfect healthy party platter or casual dinner party meal. They're even vegan! Make them today in just under half an hour.

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a white plate topped with green beans and bacon on top of a table next to silverware

This warm broad bean and bacon salad recipe is great served with hunks of fresh crusty white bread. Don’t know how to prepare broad beans? First, pod the beans from their velvet-lined, green and long pod. You usually get around 5 or 6 usable beans in each pod, and at this stage, they can look quite greyish in colour. Then, follow step 1 below – this technique is often known as ‘double-podding’, and while fiddly, is well worth the effort for the incredibly tender, bright green beans you’ll…

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Table with a skillet of fava bean frittata.

This Broad Bean Frittata is a great way to use up fava beans, and it's a delicious and healthy dish that you can enjoy for breakfast, lunch, or dinner! The recipe is simple to follow, only takes 30 minutes to make, and has lots of protein to fuel your day!

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A close-up of a broad bean pod with the caption "broad beans everything you need to know"

🌱🌼 Dive into the world of broad beans! Learn about their flavors, how to prepare and cook them to perfection, and the easiest way to store them. Say hello to a nutritious and versatile addition to your culinary repertoire with these broad bean insights. 🌱🌼 Pin it now for broad bean inspiration. #BroadBeans #CulinaryDelights #CookingTips #FoodieInspiration #FreshProduce #CookingSkills #FlavorfulCreations #FoodPhotography #TasteTheGoodness

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a bowl filled with peas and sour cream

A potato salad with a difference. Here, we've thrown in our favourite Middle Eastern herb and served it with smashed spuds and a tomato-y cottage cheese.

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