Dried broad bean cream is an easy recipe from the peasant tradition, Grandma Benedetta often prepares it and everyone always loves it for its intense flavor. This velvety soup can also be cooked with a Thermomix. If you love this type of dish, I recommend trying the split pea cream or the Greek fava (an appetizer made with split yellow peas that Greeks call fava).
SEASON for #dried broad beans: all year round, fresh ones are found in spring and are dried in summer.
Recipe WITHOUT potatoes.
Other RECIPES with broad beans
Cream with fresh or frozen broad beans
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Soups, Broths, and Velvety Soups
- Seasonality: Autumn, Winter, and Spring
- Energy 72.97 (Kcal)
- Carbohydrates 10.65 (g) of which sugars 0.90 (g)
- Proteins 4.27 (g)
- Fat 1.17 (g) of which saturated 0.20 (g)of which unsaturated 0.32 (g)
- Fibers 2.96 (g)
- Sodium 64.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Dried Broad Bean Cream
- 8.8 oz dried broad beans (peeled and split)
- 3 1/3 cups water
- Half clove garlic (optional)
- 2 leaves bay leaf
- to taste salt
- 1 tbsp extra virgin olive oil (or seed oil)
To increase its creaminess and decrease the intensity of the flavor, you can add diced vegetables during cooking: carrots, cauliflower, kohlrabi, sweet potatoes, Jerusalem artichokes or pumpkin..
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Below are the calories for 100 grams of dried broad bean cream.
Tools
- Pressure Cooker
- Immersion Blender
Dried Broad Bean Cream
Soak the dried broad beans in plenty of cold water for 2 hours or better yet overnight (after soaking, the legumes will double their weight), this trick is to improve and speed up their cooking. After the time has passed, drain them from the water and rinse under running water.
The cooking time varies based on the size of the shelled dried broad beans, the split ones cook faster.
Place the rehydrated broad beans in the pressure cooker (or in a pan) and cover them with water, add the garlic and bay leaves. Close the cooker and bring to pressure, from the classic whistle lower the heat and cook for about 15 minutes (40 minutes in the saucepan), then turn off the heat and let the pressure cooker release on its own.
Remove the bay leaves, salt, and season with oil, then puree the mashed broad beans with an immersion blender. Depending on your taste, add some liquid or thicken the soup by cooking it further.
Dried Broad Bean Puree
With the same procedure, you can prepare broad bean puree; just use less water during cooking or thicken the cream by letting it cool and then gently reheating it by adding a little milk (plant-based or dairy).
Pasta with Dried Broad Bean Cream
Cook the broad beans with the same procedure and with a greater amount of water, then once cooked, salt them and bring them to a boil again, add the pasta and stir to prevent sticking to the bottom; if necessary, add more hot water.
For more flavor, add some tomato sauce or tomato paste.
Serve with…
Vegan PAIRINGS
– croutons
– a drizzle of spicy oil
– freshly ground pepper
– a mix of herbs: garlic, bay leaf, sage, and rosemary
– a little cinnamon powder and leek rings
– licorice powder and scallion slices
– with capers and Greek-style red onion
Omnivorous PAIRINGS
– pecorino flakes
– sautéed pancetta (or sweet or smoked bacon) cubes
STORAGE
Can be stored in the refrigerator for up to 4 days.
The broad bean cream can be frozen for up to 6 months.
