Cumin Broad Beans
Ingredients
- 600 gFresh peeled fava bean (whole)
- 4 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tspCumin ground
- 1 tspSweet paprika
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 250 mlMineral water
- 1 pinchGray sea salt
Method
Tender broad beans that melt on the palate, bound by a smooth olive oil. The aroma of toasted cumin and fresh garlic fills the kitchen from the very first bite.
- 1
Peel the garlic cloves. Remove the germ if necessary and finely chop them with a knife. The garlic shouldn't be a paste; we want to keep some texture.
- 2
In a sauté pan, heat the olive oil. Sauté the garlic without browning it. As soon as the aroma fills the room, add the ground cumin and paprika to toast them for 30 seconds.
- 3
Pour the peeled beans into the pan. Add the mineral water. Bring to a simmer. Let it reduce over medium heat until the beans are tender and the liquid coats the back of the spoon.
- 4
Squeeze the lemon directly over the beans. Add a pinch of salt. Roughly mash a few beans with a fork to bind everything together and achieve a creamy texture.
Frequently asked questions
How do you get this dish right?
- If using fresh broad beans, make sure to remove the outer skin after blanching; that's where the bitterness hides.
- The secret is in the oil: don't be afraid to add a cold drizzle just before serving for shine.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The flavors develop even more the next day.
