June. The month of the broad bean. I love broad beans. You can pick your own just over the big red pedestrian bridge on Port Meadow. I have been neglecting a series I have barely started: Friday Vegetarian. Today I am home in Shipton, looking after my Da who has been poorly of late and had a pacemaker fitted this afternoon. In hospital I read lots of information about how you should eats lots of pulses to keep your heart healthy. So, in honour of a healthy heart in the month dedicated to the Sacred Heart, a snack made with a good heart.
300g double peeled broad beans (see recipe for details)
splash of olive oil
1 large onion, peeled and chopped
1 tsp paprika
1 tsp green cumin seeds
juice of a lemon
salt and pepper to taste
Pop your broad beans out of their big pods and boil them in salted water until soft. Drain them and cool with cold water. Double peel your beans to reveal a delicious bright green centre bean. . Next heat a little oil in a saucepan and fry the onion and cumin seeds, followed by the paprika. Add most of the drained double peeled beans (keep a handful back). Stir well before adding a cup (250ml) of water, and bring to the boil until all the water has been absorbed (if it begins to look dry a little more water). Once cooked blend the beans together with the lemon juice and season to taste. Finally, heat a little oil in a pan and fry of the remaining beans until the go brown and crispy. Transfer your besara to a serving bowl, scatter the fried beans on top, drizzle with olive oil and scatter paprika decoratively. Serve with crusty bread, still warm.