Cumin Broad Beans

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.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 312
• Protein: 15 g
• Carbs: 21 g
• Fat: 16 g

Ingredients

• 600 g Fresh peeled fava bean ( whole )
• 4 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 250 ml Mineral water
• 1 pinch Gray sea salt

Instructions

1. Garlic preparation

   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. Sweating the aromatics

   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. Cooking the beans

   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. Final seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The flavors develop even more the next day.