While dried, frozen or canned broad beans (sometimes sold as faba or fava beans) can be used year-round, spring brings the chance to enjoy this versatile legume in its fresh form, with its vibrant colour and fresh flavour. Here are some of our favourite ways to cook and eat this seasonal ingredient.
Broad beans, peas, anchovy and soft-boiled egg Credit: China Squirrel
This vibrantly coloured braise pairs broad beans, artichokes and peas with mint and parsley and a hit of lemon. Serve with slices of grilled bread. Credit: Murdoch Books / Ben Dearnley
Paola Bacchia describes this as "an omelette of sorts, one that tastes of spring". The broad beans are pan-fried before an egg and cheese mixture is added and cooked. Serve straight from the pan, cut into wedges.
This popular Persian rice dish is simple but satisfying, and a great way to use fresh broad beans. Cooked rice, blanched beans and fresh dill are mixed together and cooked on the stove-top til done, creating that delicious tahdig (rice crust) on the bottom. A touch of colour comes from adding a pinch of saffron to some of the cooked rice at the end, to use as a garnish. Credit: Danielle Abou Karam
Broad bean and chickpea fritters with roasted sesame seeds Credit: China Squirrel
"I cook this dish using broad beans at three stages in their life cycle. Unpodded broad beans give a great earthiness and thick texture to this stew, single-podded beans provide a bitter creaminess, while the naked green beans supply a nutty freshness," says Emma Warren of this heartier take on using broad beans. Credit: Danielle Abou Karam
Risoni with broad beans and crisp prosciutto Credit: Sharyn Cairns
Traditionally made with wild greens, here this Easter favourite is made with silverbeet. Green ful medames Credit: Kitti Gould
Gnocchi-with-Saffron-&-Broa
