Broad Beans with Tahini
Ingredients
- 500 gFresh peeled fava bean (fresh or frozen)
- 3 tbspTahini (well stirred)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (pressed)
- 1 tspCumin ground (powdered)
- 2 tbspExtra virgin olive oil (for finishing)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt (to taste)
- 250 gDried broad beans (soaked overnight)
Method
Tender broad beans that melt on the palate, coated in a creamy, lemony sesame sauce. Fresh garlic and cumin add depth and punch to the dish.
- 1
Soak the dry beans overnight in cold water. Drain them and place them in a pot of boiling water. Add the peeled beans after 45 minutes and continue cooking until the flesh mashes easily between two fingers.
- 2
In a bowl, mix the tahini with the lemon juice and pressed garlic. The mixture will thicken, which is normal. Thin it with a little bean cooking water until you get a sauce that coats the spoon.
- 3
Drain the beans, keeping a little liquid. Mix them with the tahini cream. Coarsely mash some beans with a fork to bind the sauce and add texture.
- 4
Drizzle with olive oil. Sprinkle with cumin and chopped parsley. Serve warm, when the flavors are most present.
Frequently asked questions
How do you get this dish right?
- Don't throw away all the bean cooking water; its starch helps emulsify the tahini.
- If the sauce is too bitter, add a touch more lemon juice; acidity balances the sesame's bitterness.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Add a splash of water before reheating to loosen the sauce.
