broad bean

My grandma's secret recipe to make real Sichuan red oil doubanjiang

Doubanjiang | Broad Bean Paste

150 g dried board beans

0.3 g kit starter

fresh pepper

ginger

ml white spirit

250 ml cooled boiled water

salt

rice

star anises

bay leaves

red Sichuan peppercorn

cinnamon

cloves

fennel seeds

tsaoko

cardamons

Firstly soak the beans overnight with enough water and then drain.Then transfer the beans to a steamer and steam the board beans for 20-45 minutes based on the hight of the layer until just well cooked (when you break it in halves in hand, there is no raw part inside, but the beans should not be too fragile to smash easily). You can taste the beans. They should be slightly stiff but well cooked already.

After steaming, transfer the beans out immediately and spread to cool down. In summer, make sure they are cooled down completely. Then mix the starter with 3g flour.

Spread the starter to the beans and message with hands to make sure all the beans are loaded with starter.

Spread the starter to the beans and message with hand to make sure all the beans are loaded with starter.Then flat them and cover with a wet clean cloth (I soak the cloth in cooled boiled water and please keep the cloth away from the beans). Place on a baking cooling rack so there is air going through underneath and place in shadow place (try to avoid sunshine). Keep the temperature between 30 to 36 degree C and the air humidity around 80% (at least 70%). Wait for 24 to 48 hours until the white hair turns yellow.Stop the fermentation via drying under sunshine.

Make fermented fava beans

Wash the beans under running water gently and drain. Then add 30ml white spirit, 250ml cooled boiled water and 50g salt.Mix well and fermented for 30 hours to 40 hours (covered).

Wash the pepper and air dry for 5-10 hours. And then cut into small pieces (I chop ginger along with peppers). Add around 40g salt and set aside for 1 hour before mixing with the beans.

Scoop the red peppers to the beans and discard the liquid on bottom. Mix in spices, 50ml oil and 2 tablespoons of fermented sticky rice. And transfer the mixture into the pot.

This is optional! In the first 7 days, place in warm place (under sunshine ) and uncover by day and half covered by night.

Add oil to cover the doubanjiang (3-4 cm higher), cover the lid and place in warm place. Them we pass everything to time. Let it ferments for at least 3 months before enjoying.

Make Doubanjiang mixture

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Tomato, burrata & broad bean salad

tomatoes

1⁄2 tsp caster sugar

broad beans

basil

chives

flat leaf parsley

tarragon

lovage

mint leaves

olive oil

Dijon mustard

lemon

tbsp red wine vinegar

mozzarella

hazelnuts

Chop the tomatoes into a mixture of slices and wedges, then put them in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it &ndash; I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

Finely chop the herbs, then tip into a bowl and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

A true Italian treat, that's hard to beat.

Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

Alberto Fava's broad bean and pecorino tortelli

unsalted butter, chopped

eschalots, finely chopped

(50 grams) plain flour

milk,

frozen broad beans, blanched, refreshed, peeled

mint

tbs finely chopped sage

Extra virgin olive oil, to drizzle

(250 grams) tipo 00 flour

fine semolina, plus extra to dust

eggs, lightly beaten

Showcase the beauty of fresh salmon in this simple yet impressive recipe.

Salmon with broad beans & parsley oil

tbsp finely chopped flat-leaf parsley,

(80 milliliters) extra virgin olive oil

podded broad beans (fresh

fresh peas peas

salmon

lemon, quartered

Broad beans are a rich source of protein and folic acid. This is a simple recipe you can whip up for a midweek meal. The pesto is also great as a dip served with crudites, says Jamie.

Jamie Oliver's spaghetti with broad bean pesto

dried spaghetti

frozen broad beans, blanched, skins removed

garlic clove

mint, leaves picked,

cayenne pepper

tbs extra virgin olive oil

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Try something different for vegetarians with Moroccan chickpea soup

Moroccan chickpea soup

onion, chopped

celery sticks, chopped

tsp cumin

vegetable stock

can chopped plum tomatoes with garlic

chickpeas,

frozen broad beans

coriander

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Seafood tagliatelle, Spanish-style

saffron

chicken breasts

onion

garlic

red peppers

peas

fresh or frozen broad beans

milliliters white wine

fresh mussels

chicken stock

tagliatelle

large peeled raw prawns

carton double cream

parsley

Put the saffron in a small bowl and pour over 2 tbsp boiling water. Set aside to infuse. Heat the oil in a large, wide pan, add the chicken and cook for 4-5 minutes.

Tip in the onion and garlic and cook for 3-4 minutes until softened. Add bay leaves and peppers and cook 4-5 minutes more. Stir in peas and broad beans and stir fry for 2-3 minutes. Remove from heat and put aside.

Pour wine into a large saucepan and bring to a simmer. Tip in mussels, cover and cook for 3-5 minutes until mussels open. Discard any that remain closed. Drain over a bowl to catch the liquid. Allow to settle for 5 minutes.

Pour the mussel liquid into the pan with the chicken and veg. Add saffron and chicken stock then cool and chill everything until ready to serve. You can prepare this up to 3 hours ahead.

To serve, cook the tagliatelle as pack instructions. Reheat chicken and simmer for 2 minutes. Add prawns, cook for 1 minute, add cream and cook for 2-3 minutes more. Add mussels, parsley and seasoning. Toss to heat through. Drain tagliatelle and add to the sauce. Serve with lemon wedges and fresh crusty bread.

Delectable smooth soup, high in fibre and folic acid

Broad bean, yogurt & mint soup

celery

butter

tbsp risotto or pudding rice

summer savory or thyme

shelled broad bean (about 1.3kg/3lb before podding)

chicken or vegetable stock

shelled pea (about 350 grams/12 ounces before podding)

tbsp Greek yogurt yogurt

tbsp fresh chopped mint leaves

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.

Asparagus, broad bean & smoked salmon pasta

spring onions

dry white wine

carton crème fraîche

nutmeg

tbsp chopped fresh dill (optional)

young broad bean

asparagus

spirali or spaghetti

smoked salmon

Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.

Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin – make a nick in the tops and pop the beans out.

Trim the asparagus – if it’s young, it won’t need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until “al dente”.

Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

Our June cover star is a lovely, light dish ideal for al fresco dining

Summer chicken one-pot

chicken thighs

tbsp plain flour

rashers streaky bacon

stock

bag baby new potatoes

pack full fat soft cheese

sweetcorn (frozen, fresh or

cherry tomatoes

Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.

Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.

Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

Avocado on toast gets a Maggie Beer makeover.

Broad bean and avocado bruschetta with pecorino

milliliters extra virgin olive oil,

sourdough bread

coriander seeds

podded broad beans, blanched, refreshed, peeled

garlic clove, crushed

avocados, roughly chopped

Mint leaves, baby mint & finely grated pecorino, to serve

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Top 11 broad bean recipes from across the web

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Doubanjiang | Broad Bean Paste

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Top 11 broad bean recipes from across the web

The most viewed broad bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Doubanjiang | Broad Bean Paste

Tomato, burrata & broad bean salad

Alberto Fava's broad bean and pecor...

Salmon with broad beans & parsley o...

Jamie Oliver's spaghetti with broad...

Moroccan chickpea soup

Seafood tagliatelle, Spanish-style

Broad bean, yogurt & mint soup

Asparagus, broad bean & smoked salm...

Summer chicken one-pot

Broad bean and avocado bruschetta w...

The most viewed broad bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine