Jamie Cooks Spring
By Jamie Oliver
Broad bean meze
Celebrating spring beans
Super easy
About the recipe
I like to think of broad beans as the slightly classier cousin of the pea. Sweet and creamy, they’re so versatile, and can be taken in all sorts of different ways. Here, I’m sharing super-simple methods for celebrating both the early season young beans, and the larger ones you get later in the season that benefit from being peeled.
Recipe From
Ingredients
FOR BABY BEANS
young broad beans
young green beans
extra virgin olive oil
lemon juice
a few slices of prosciutto
pecorino or Parmesan cheese
a few baby mint leaves
FOR LARGER BEANS
larger broad beans
spring veg, such as asparagus, spring onions, Swiss chard leaves
extra virgin olive oil
lemon juice
a few fresh soft herbs
optional: golden marjoram
Method
BIGGING UP BABY BEANS
- When broad beans are super young, you can actually eat the pods as well as the beans. Simply finely slice at an angle, mix with any young bright green beans you have that don’t need peeling, then dress in extra virgin olive oil, lemon juice, sea salt and black pepper.
- Get yourself a plate, arrange some slices of prosciutto over it in waves, then pile the dressed beans on top. Speed peel over some pecorino or Parmesan cheese, and finish with a few baby mint leaves, if you have them.
CELEBRATING LARGER BEANS
- Older, larger beans do benefit from being peeled, and this is a really easy method to follow, inspired by the Italian sott'olio, which means under oil. Take your podded beans, and a selection of other spring veg, like asparagus, spring onions and Swiss chard leaves. Pop them into a pan of boiling salted water for just 1 to 2 minutes, so they retain their vibrancy, using a slotted spoon to remove to a board as they’re ready.
- Drizzle enough extra virgin olive oil over a platter to completely cover it, then delicately slice the asparagus and spring onions, squeeze the beans out of their pods, and leave the Swiss chard leaves whole, adding it all to the platter.
- Squeeze over some lemon juice and add a few fresh herbs if you have them – I love golden marjoram if you’re lucky enough to have it growing in the garden. Season to perfection and there you have it: great as it is, on toast, or as part of a bigger spread. So simple, and full of life.
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