Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 750grams fresh broad beans
- 3tablespoons olive oil
- 1 small onion (finely chopped)
- 1 pinch salt
- 400grams cannellini beans (drained)
- 1tablespoons fresh dill (chopped)
- 2 spring onions (thinly sliced on the diagonal)
Nutrition per serving
759kJ / 181Cal
759 Kilojoules or 181 Calories
9% of daily energy intake*
Protein
9.6grams
Fat
7.1grams
Carbs
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Remove the broad beans from their pods, and slip off the skins. Set aside.
Step 2 of 4
Heat the oil in a heavy pan over a low heat. Add the onion, and gently sweat for about 5 minutes until soft and translucent.
Step 3 of 4
Tip in the broad beans, and cook for 10-15 minutes, stirring occasionally. Add 500ml water, season with salt and black pepper, and part-cover the pan with a lid. Bring to a gentle simmer, and continue cooking for 25 minutes, mashing the beans a little during this time. Drain, and allow to cool.
Step 4 of 4
Put the cooled broad bean mixture in a blender or food processor. Add the drained cannellini beans, dill, and spring onions, and blend to a chunky purée. Season with salt and black pepper. Transfer to a serving bowl, and serve with fresh crusty bread.
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