Spring Broad Beans In Yoghurt Recipes

Steps:

• Cover the beans with water and simmer until tender, the time can vary from a few minutes for very small beans or 20 minutes for more mature beans.
• Drain and slip any outer shells off any tough beans.
• Mix garlic and yoghurt together.
• Stir yoghurt mixture into the beans and season with the salt and pepper.
• Warm through gently and serve.

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

Steps:

• Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
• In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
• Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

Steps:

• Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.
• Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you've got a hand blender, use it in the pan.)
• Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it's all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

Steps:

• Bring a large saucepan of water to a boil. Add the fava beans and return to a boil. Lower heat slightly and simmer until tender, about 2 to 5 minutes. Drain and refresh under cold water; slip the skins off the beans.
• Put the yogurt in a medium-size bowl and stir in the brown sugar, lemon juice, mustard powder, nutmeg, garlic, mint, pepper and salt. Stir in the beans. Divide among 4 plates and serve.

Steps:

• Fry the onions in the olive oil, and add the garlic for the last few seconds.
• Add the beans and tomatoes and cook uncovered until the beans are tender.
• Add water towards the end if necessary.
• When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
• Add the tomato paste.
• Re-heat gently, season and serve as a side dish, or cool and serve as a salad.