Thursday, March 19, 2009

Broad bean paté

Here's a broad bean paté I made today. K's mum and auntie came for a short visit to check out the baby girl, and I wanted something savoury to nibble (there was a cake as well, of course). I had boiled 500 grams of broad beans yesterday in order to make Egyptian falafels following a recipe by Claudia Roden, but I decided to 'steal' some of the beans and try out a broad bean paté instead. The result was really lovely. Both K's mum and auntie guessed it was made with chicken livers instead - before wolfing down another thin crisp bread spread with this lovely paté.

PS I used unpeeled dried broad beans and didn't peel them after soaking or boiling either.

Broad Bean Paté
( Põldoapasteet )
Makes about a cup

a cup of boiled broad beans, drained thoroughly*
2 Tbsp concentrated tomati paste/tomato purée
2 to 3 garlic cloves, peeled and crushed
3 Tbsp extra-virgin olive oil
1 tsp dried basil
a squeeze of lemon juice
salt and freshly ground black pepper

For garnish:
fresh basil

Blend the first five ingredients in a bowl with a hand-held blender into a smooth paste. Season with lemon juice, salt and pepper.
Garnish with a fresh basil leave and serve.

* To boil dried broad beans/fava beans: soak them in cold water for 12-24 hours, then rinse and drain. Place in a saucepan with fresh cold water and bring to the boil. Reduce heat, then simmer on a low heat until soft, but not mushy (about 40 minutes or longer, depending on the age of the beans etc). Do not add salt until the end, as this may extend the cooking period. 
You need about 1/2 cup of dried beans for this amount of broad bean paté. 


Anonymous said...

Hey Pille! We had telepathy!!!!
Today I posted a broad bean paste (Maltese "bigilla") spooky!

Anonymous said...

This looks excellent Pille! I don't know how you find the time. I admire you totally for that. Thanks for the sweet wishes too xx

Klary Koopmans said...

that looks really good. I´ve been wondering what to do with the dried broad beans in the cupboard (not wanting to make falafel again), so thanks for the idea!

A_and_N said...

i love the simplicity of this pate. especially its use of fewer spices. sometimes, simple is best :)

Siri said...

What a great, inexpensive, and healthy little dish. I love the variety of food that you share on your site. I've been planning to make one (or both) of your lingonberry cakes sometimes soon.


Anonymous said...

sounds delicious...thank you for the new recipe...which i will try with pleasure.

Krentu said...

See on tõesti hea idee! Proovin kindlasti järele. Huvitav, kas konservoad annaksid sama tulemuse?

Klary Koopmans said...

Pille, one question: were your dried broad beans already peeled or not? If not, did you peel them after soaking? thanks!

Anonymous said...

Yum! I love all mashed and whipped beans, hummus and bean pates.