broad bean

Broad Beans and Peas Risotto

Make a risotto has nothing special to it. It’s all a matter of doing a few times to get the hang of it . This recipe serves as an appetizer , or a meal itself, or even as a sidedish. Again I used the broad beans without skin, and if you need to see how it’s done , take a peek here .


1 Cup of Peeled broad beans
1 cup of peas
1 onion
2 cloves of garlic
1 tbsp Butter +1 tbsp Butter
2 tbsp Olive Oil
1 Chicken broth cube (or 1/2L of the liquid one)
Hot water ( approx. 1/2L if you’re using the chicken stock cube)
1/2 cup white wine
1 tsp turmeric powder
Salt and pepper
1 Bunch of Thyme
1 cup of arborio rice
Grated parmesan to taste

In a pan put 1/2 liter of water , the saffron and the chicken stock cube . Boil and set aside.
In a pan put 1 tablespoon of butter with the olive oil. Add the chopped onion and the cloves of garlic and sauté for 2 minutes .
Add the rice and fry for 1 minute, stirring occasionally .
Add the white wine, the borad beans, peas and also the thyme and let it evaporate.
Keep adding a cup of broth at a time , as soon as the rice starts to dry. Between additions stir occasionally to help free the rice starch (no need to do constantly) .
Season with salt and pepper .
The rice takes about 13-15 minutes to get ready , but taste it . The goal is to be al-dente .
When you reach this point , remove it from the heat , add the remaining butter and the grated parmesan ( about 3 tbsp ) and leave covered about 2 minutes before serving .

Salmon and broad beans salad, with fetta and basil dressing

I love this season ! There is much more variety of products and with almost everything you can make a salad … Here at home dinner is almost always soup and somethig else… either a salad , a sandwich or an omelet .
This dish is a great somethig else, or a healthy and quick lunch!
Because the broad beans are now a hit , this time they made ​​good company to grilled salmon … the method of preparation is the same and because they are so tender there’s no need for any other cooking .


100g Peeled broad beans
1 Piece of Salmon
Salt and pepper
Feta cheese
50g Cherry Tomatoes
6 basil leaves
3 tbsp Olive Oil
Juice 1/2 Lemon

Grill the salmon seasoned only with salt and pepper. Also place the cherry tomatoes on the grill. Remove and set aside .
In a mortar , place the basil and some salt pebbles . Mince . ( If you don’t have any mortar, you can finely chop the herbs ) .
Add the olive oil and lemon juice and mix . Add salt and pepper if necessary .
Place the beans in a dish , some pieces are salmon, some feta , and the tomatoes and drizzle with vinaigrette .
Serve immediately .

Broad Beans and Thyme Soup

I love fava beans! Here at home is always a war at this time of year … I want to eat them and my husband starts twisting his nose … peas is the same thing! So the challenge of making him like eating fava beans is much harder than making a good recipe with them. I finally found the solution. I just have to take off their sking and the matter is resolved.

To do this just put a pot of salted water to boil. Prepare a pot with cold water and ice.
When the water starts bubbling place the peeled fava beans and let be there for 1 minute (or until the skin begins to crack). Then remove them and place them in the bowl with the iced water .
It’s very simple . The peeled fava beans are very good in salads (no need to cook them any longer) , or if it is to incorporate into a soup , put them to boil for a few more minutes with the remaining vegetables . Success guaranteed!



200g peeled fava beans
1 courgette
2 cloves of garlic
1 potato
2 tbsp olive oil
salt and pepper
1 sprig of thyme
500ml water

After removing the skin of the beans , put a pan with olive oil and chopped garlic and let the garlic start to golden.
Immediately add the water , as well as potatoes, beans and zucchini:all peeled and diced .
Simmer until the potatoes are cooked and mash everything.
Season with salt and pepper and add the thyme leaves.