Broad beans are the harbingers of spring. Sure, all that podding (and double podding) is fiddly, but the results, we think, are well worth the effort. They work beautifully in spring-ready salads and longer-form braises (Greg Malouf’s broad bean and chickpea stew is especially good), or crushed on toast for an easy breakfast or lunch solution.
Cook them into fritters or flash-fry them quickly in a pan with chilli and toss them through orecchiette for a colourful pasta dish, broad beans are one versatile legume. Stir through risotto and top with a simple drizzle of olive oil for a complete meal, or smash and spread them on crunchy sourdough toast for a hearty breakfast. Did we mention they’re the ideal salad topper?
Time to get shelling. These are our best broad bean recipes for spring.
The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Brae’s barbecued octopus with lemon, broad beans and their leaves
Tony Tan’s eggplant and broad beans with soy-sesame dressing
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Fried tortillas with broad beans, feta and lime
Fior di latte, pea, broad bean and lemon salad
Greg Malouf’s burrata with broad bean and chickpea stew
Tony Tan’s five-spiced ‘smoked’ fish with broad bean salad
Veal tortellini with broad beans and cornichons
Poached chicken, broad bean, radish and young garlic salad
Pea, broad bean and torn bread salad
Salade printemps with goat’s curd and herb vinaigrette
Confit duck with white beans, speck and broad beans
Osteria Illaria’s grilled fennel and asparagus salad
Lamb neck with artichokes, broad beans and peas
Roast lamb rack with spring onions, broad beans and goat’s cheese
Sicilian artichoke, broad bean and pecorino salad
Lentil, mint and broad bean salad
La vignarola (Roman spring stew)
Chorizo, broad beans and Manchego
Guillaume Brahimi’s blue-eye trevalla with Jerusalem artichokes, broad beans and chicken jus
Pink snapper with braised peas and broad beans
Mike McEnearney’s crushed broad bean, grilled asparagus, pecorino and sorrel tartine
Tabbouleh of spring beans, seeds and nuts
Crushed broad beans with garlic and lemon crostini
Broad bean, crisp pancetta and poached egg salad
Danielle Alvarez’s farro with broad beans, ricotta salata, mint and lovage
Pugliese broad bean purée with boiled chicory (fave e cicoria)
Pinbone’s peas, beans, ricotta and mint bruschetta
Oregano-braised lamb shanks with broad beans, peas and orzo
Grilled sourdough with ’nduja, smashed broad beans and green garlic
Insalata primavera
Miso broth with broad beans and tofu
Dave Pynt’s pea, bean and shallot salad
Casarecce with spring vegetables and pancetta
FAQs
What are broad beans?
Broad beans — also commonly known as fava beans — are a type of legume with large, flat pods that contain edible seeds. Slightly nutty in flavour, they’re rich in protein, fibre and nutrients, and are used widely throughout Mediterranean and Middle Eastern cuisines.
What is the best way to eat broad beans?
The best way to eat broad beans is to first remove them from their pods, then blanch, roast or boil the beans before removing the tough outer shell. They can be tossed simply in salads with olive oil and other condiments, pureed into dips, smashed and lathered over grilled sourdough for breakfast or lunch, and so much more.
Do I need to remove the skins?
Yes, removing the skins gives you a bean that is sweeter, more tender and less bitter. This is particularly true of older or larger beans, however, younger and smaller beans tend to be softer.
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