Nutritionally, broad beans are an excellent vegetable source of protein and fibre. Broad beans are also rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy.
Here is a recipe from the Guardian, where I found the nutritional information
- 1 tbsp olive oil
- 30g butter
- 1 bunch spring onions, trimmed and sliced into 1cm pieces
- 2 garlic cloves, peeled and crushed
- 400g pearl barley, washed thoroughly and left to soak for 20 minutes
- 400g broad beans, podded and, if large, blanched and popped out of their skins
- 400g sliced zucchini (or asparagus or kale)
- 200ml white wine
- 1 litre vegetable stock
- A couple of sprigs of mint, chopped
- A small handful of parsley, chopped
- 100g feta, crumbled
- Heat the oil and half the butter in a large, heavy-based pan and add the garlic. Cook gently until soft, about 5 minutes, then stir in the pearl barley.
- Cook for a minute or so, then add the white wine. Cook until it has been absorbed then add the stock.
- Simmer, stirring often, after about 10mins add the broad beans, and then 10 mins later add the zucchini, stir until the barley is tender. This will take about 30 minutes (all up); top up with hot water if the stock is absorbed before the barley turns soft.
- Take off the heat and stir in the spring onions and the rest of the butter, then season to taste, bearing in mind you will be finishing the dish with some salty cheese.
- Leave to sit, covered, for 5 minutes then stir in the herbs and feta. Serve.