Broad Bean Puree

Broad bean purée makes a delicious accompaniment to your meal. Being high in protein, it is a particularly good choice for Paleo, Vegan and Vegetarian diets.

My mother grew broad beans. However, when young I was never very keen on them because I found the skins tough. I have now been converted to these rich and succulent beans – although, for me they must be skinned. This is quite a time-consuming process – and, to be fair, my mother would not have had the time to do it for her tribe of hungry youngsters; but for my small household of two it is well worth the effort.

Select small young beans or good-quality frozen beans, which also helps ensure tenderness.

The dish can be prepared well in advance and reheated.

Diets for which Broad Bean Puree is suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.


Preparation: 30 mins | Cooking: 5+ mins | Serves: 2

500 gm (1 lb) broad beans, fresh or frozen
1 lemon, juice and zest
1 tbsp olive oil*
1/2 tsp salt
1/2 tsp cracked black pepper


STEAM broad beans over boiling water until they are soft but remain bright green. (Approximately 5 minutes for frozen broad beans.)
COOL the beans under running cold water.
REMOVE the beans from their skin. (With your fingernail pierce the skin of the broad bean and gently squeeze the bean so it slips out.)
PURÉE the shelled beans with the oil and 2 tbsp water. (Add more water to obtain the desired consistency. I like these beans very firm and with a slightly coarse texture, served with a dish that has lots of sauce.)
ADD salt, pepper and lemon juice and zest to your taste.


– Reheat bean purée and serve with or under any moist dish.
– Serve topped with feta cheese and chives as a light meal.


* Selecting a flavoursome olive oil.

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