Broad Beans with Tahini

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.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 489
• Protein: 28 g
• Carbs: 56 g
• Fat: 15 g

Ingredients

• 500 g Fresh peeled fava bean ( fresh or frozen )
• 3 tbsp Tahini ( well stirred )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( pressed )
• 1 tsp Cumin ground ( powdered )
• 2 tbsp Extra virgin olive oil ( for finishing )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt ( to taste )
• 250 g Dried broad beans ( soaked overnight )

Instructions

1. Preparation and cooking of the beans

   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. Prepare the sesame cream

   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. Bind everything together

   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. Finishing and plating

   Drizzle with olive oil. Sprinkle with cumin and chopped parsley. Serve warm, when the flavors are most present.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Add a splash of water before reheating to loosen the sauce.