This really simple dish tastes wonderful. Well worth the time it takes to peel the beans from their outer shells.
Moroccan Broad Beans
500g frozen broad beans
1 tablespoon butter
2 tablespoons olive oil
1 small /medium onion chopped
Small handful fresh coriander chopped finely
8 -10 leaves fresh mint chopped finely
1 teaspoon ground cumin
Salt to taste
- Simmer the broad beans for 3-4 minutes in water until tender. Drain and when cool enough to handle peel away the outer skin so you are left with the bright green seed.
- Melt the butter and oil in a small frying pan and gently fry the onion until soft. Add the broad beans then stir in the coriander, mint, cumin and salt, fry gently for 30 seconds and serve.
Adapted from the book Moroccan introduction by Rebekah Hassan