Broad beans (frozen)

[LegoLandslide]

Help wanted! DH is a gardener and has had an excellent broad bean year. We have pounds and pounds in the freezer. Some are teeny tiny and fresh, others a bit leathery and will want peeling (which i don't mind).

Does anyone have a good recipe for using them up as a main meal? I usually just put them in a tomato-y stew but we are bored of this. I am veggie.

I would really like a Middle East sort of recipe but the ones I can find use dried fava beans - not the fresh ones.

Thanks in advance!

I've used them in risotto before to good effect, also in pasta dishes. I seem to remember doing a chicken, broad bean and pesto pasta thing. They can be good cooked and cold in salads eg broad bean and feta salad

Sorry just seen you're veggie, ignore the chicken comment

Not very seasonal but I love them sautéed with garlic, courgette and lemon and served with cous cous, Maybe a sprinkle of toasted almonds or pine nuts for crunch and protein.

this pasta dish is a staple here - as we aren't vegan I use parmesan in place of nutritional yeast, but it is great and very adaptable to what you have in. I sometimes do a sort of hybrid of this pasta recipe which I also love.

Frittata www.waitrose.com/ecom/recipe/broad-bean-feta-frittata?srsltid=AfmBOorAF-9fE3uc9yS9nm6wl1vB5NB10aw1NR6wI38TlP8HcIk-odUx

I second the fritatta idea. It's a staple in our house and the only way I can tolerate them.

Pasta e fagioli recipes work with broad beans instead of borlotti.

Could you make some dips by cooking them with spices and garlic and blitzing? Maybe add feta and mint . Then freeze so you have some every week.

Ottolenghi has loads of broad bean recipes but this one is my favourite: thehappyfoodie.co.uk/recipes/ottolenghis-beef-meatballs-with-broad-beans-and-lemon/

Just saw you're veggie - Meatballs can be made with quorn!

OP is vegetarian

Other Ottolenghi ideas:

Broad bean and radish salad

Pasta with lemon , broad beans and shallots

Broad bean spread with garlic ricotta

Gorgeous in a primavera type of risotto.

The little tender ones make a nice salad with feta.

Mmm thank you all, some good ideas.

Some of these have been in the freezer for ages so are well past the salad stage, I think I need to be better at catching them fresh next year. Unfortunately they all seemed to come at once!

I like the look of the meatballs one, we don't eat quorn either (too many bad college catering experiences) but I think I can work out a version based on courgette koftas.

Broad beans work well in Pasta Primavera, or in risottos.
They make good dips too with cream cheese, yoghurt etc.

Those that have been frozen for a long time could go in to minestrone type soups, or in stews/casseroles.

You could use the Middle Eastern recipes you like, but replace the fava beans with the older broad beans, you might need to reduce the cooking time a little, so check during the cooking time.

They are quite good stir-fried with onions/spring onions, chestnuts and brussels sprouts. Plus garlic if liked.
Also good added to cheese sauce then baked with (cooked) cauliflower, carrots/swede/celeriac, chopped celery, onion etc. Serve with melting grated cheese on top and baked/grilled/raw (if sweet) tomatoes or red pepper slices plus baked potatoes or baked potato wedges.

Make falafels 🧆, they’ll work well in place of chickpeas

Also go on the Bold Bean Co site, and use the chickpea or Carlin pea recipes. The book is also excellent, I added a lot of bean based meals from it boldbeanco.com/blogs/news/our-top-black-carlin-pea-recipes