I’m kind of stuck right now. Pulled this way and that, feeling as if very few things are actually moving in a forward direction while others zoom right past.
I haven’t been posting much lately as I can’t seem to find anything to write. The recipes come, as do the photos, but then I simply draw a blank.
I thought taking a bit of time out would help, reignite the words perhaps, but it hasn’t. So instead of waiting or writing rubbish just to fill in spaces I’m going to stick with what works — and what makes me happy.
Recipes and the pictures, pictures and the recipes. They fit how my mind works. They make me happy. Even if there is nothing to say other than “this food makes me happy today”, I’m ok with that right now.
These broad beans were inspired by the ones I had at Harts Yard the first week they opened — as a matter of fact when I saw the new season beans in a green grocer recently there was really only ever one thing I even considered using them for — simple really is best sometimes.
Did you know broad beans and fava beans are the same thing? Yep, so it’s only fitting you serve these with a nice Chianti.
Chargrilled Broad Beans
Broad beans are a celebration of spring and a promise of the bountiful summer harvest only a few short months away. Cooking the pods over a smokey barbeque keeps the beans tender and amps up the flavour tenfold.
Serves 2 or more
INGREDIENTS
- a few large handfuls fresh broad bean pods, washed
- olive or avocado oil
- sea salt
- half a lemon
- Vegan Chipotle Cashew Aioli
METHOD
Preheat a cast iron grill-pan or bbq grill. Drizzle pods with oil and rub to coat lightly.
Place broad bean pods in a single layer and cook 5 mins, flip pods and cook a further 5 mins. Repeat, flipping for a further 3 – 5 mins on each side until tender and just charred. Sprinkle with sea salt.
Rub lemon with a bit of oil and place on hot grill for a minute or two until edges start to caramelise.
To eat, pop beans out of outer pod and peel tough inner-skin off to reveal the tender broad beans. Serve with Vegan Chipotle Cashew Aioli, left thick for dipping or thinned for drizzling.
COOK’S NOTES
- If possible, get young broad bean pods as the beans will be more tender. Pick pods that are firm and free from dark marks.
- If using a grill pan it helps to cover beans with a flat lid or tray while cooking.
vegan // vegetarian // gluten-free // dairy-free // soy-free
The first time I even had broad beans were at hartsyard. I loved the char grill on them and have loved them since!
These look great. I hope things get less confusing soon!
Love broad beans, but really wish they didn’t have that thick skin around the bean. You get them out of the pod and then are face with that. Yes, I am lazy ;p
I hear you regarding “always being on” and creativity. Do what works for you and relish it! As for the broad beans I’ve never tried them chargrilled and now I’m intrigued. Great stuff JJ!
The Muse needs a vacation now and then? She’ll be back!
Sorry you’re feeling a bit off JJ? I don’t see anything wrong with a post that about what made you happy!
I’ve never tried chargrilled beans, what a treat!
The first paragraph always seems to take a long as writing the rest of the post, doesn’t it?!
These look DELICIOUS, the second chargrilled broad bean post that I’ve read this week! I think that’s a sign that I need to give them a go whilst fresh broad beans are still available. Yum! Thanks for the inspiration JJ x
I often wish someone could write all the words for me and I just do the photos and recipes. At times I just wish I could post the recipe and images.
My dad grows broad beans back home in Perth and eats them straight off the plant by the bucket loads. I’m not really a fan of them raw but love the sound of them chargrilled.