Thursday, 10 September 2009
Speckled Broadbeans with Cumin
I'm 'borrowing' this idea from a friend as I was intrigued by his use of cumin with green beans. No idea how he prepares the beans but this is how I did it.
These beautiful broad beans already had some nicely sized beans inside which gave the dish a lovely, comfort food texture. Sadly, the speckles were all gone after cooking.
250g broad beans, sliced diagonally into 2 - 4 cm long pieces
1 small onion, finely chopped
1 garlic clove, finely chopped
1/2tsp whole cumin seeds
1 sweet red chilli, halved lengthwise and sliced
extra virgin olive oil
freshly ground pepper
1. Heat the olive oil in a saucepan over a medium heat, add onion, garlic and chilli and sauté for a couple of minutes until the onion turns translucent.
2. Add the cumin seeds and wait for them to pop, then add the beans. Stir to ensure the beans are well coated with the mixture. Season with pepper and salt.
3. Pour in a little water, just enough to cover the base of the saucepan. Cover and simmer for about 5 minutes. Check half way through that there is enough water left to prevent them from catching at the bottom of the saucepan.
4. Once the beans are tender, turn out into a serving dish. With a little luck you won't have to drain away any liquid but enjoy the remainder as a sauce.
I noticed that the cumin was much more noticeable after covering the cooked beans and leaving them for half an hour. Though, by that point they were only just warm.