How to declutter your life: the delusion of the ‘spring clean’
How to declutter your life: the delusion of the ‘spring clean’

Esther O'Moore Donohoe

‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?
‘You don’t look pregnant’: Why does everyone have an opinion on your baby bump?

Amanda Cassidy

Here are some of the finest (and affordable) fragrances to gift your other half this Valentine’s Day
Here are some of the finest (and affordable) fragrances to gift your other half this...

Sarah Gill

This Dublin 4 cottage has had a complete transformation thanks to its architect owner
This Dublin 4 cottage has had a complete transformation thanks to its architect owner

Orla Neligan

May Ciaran: My biggest beauty lessons
May Ciaran: My biggest beauty lessons

IMAGE

Healthy, easy breakfast: Oat and berry breakfast bars
Healthy, easy breakfast: Oat and berry breakfast bars

Meg Walker

This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design
This Irish company allows you to ‘hack’ your Ikea kitchen with a bespoke design

Megan Burns

Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork
Social Pictures: Our very own New Year, New Home Habits event with Homesense Cork

Sarah Gill

Why you should ‘say yes’ to a pre-loved wedding dress (and where to buy one!)
Why you should ‘say yes’ to a pre-loved wedding dress (and where to buy one!)

Sarah Finnan

Tips to tackle the mess in your kids’ room, from Orla Neligan
Tips to tackle the mess in your kids’ room, from Orla Neligan

IMAGE Interiors & Living

Image / Editorial

What to Make: Broad Beans with Cumin & Parsley


By Meg Walker
21st Jun 2017
What to Make: Broad Beans with Cumin & Parsley

Broad Beans with Cumin & Parsley

Favas Com Cominhos e Salsa

Broad beans are a popular ingredient in Lisbon, and there are lots of different ways to prepare them, from tossing them with garlic and oil to dressing them with finely chopped onion and coriander. (Unsurprisingly, they are often found served with finely chopped fried chorizo or bacon.) This is my favourite way to prepare broad beans, which we discovered during a meal at a tiny restaurant called Cantinho Lusitano. Don’t skip shelling the beans – the leathery shells conceal delicate, sweet, bright green little beans. They are far more delicious without their jackets.

Serves 4 as a salad or side, or as part of a spread of petiscos

Ingredients

400g broad beans (fresh or frozen; if fresh, 400g is the podded weight)
1? tsp ground cumin
pinch of Portuguese flor de sel or other flaky sea salt
5 tbsp olive oil
freshly ground black pepper
handful of flat-leaf parsley, leaves finely chopped, to serve

Method
Pod the beans, if they are in pods, then blanch them in salted boiling water for 2-3 minutes. Drain and refresh in cold water. Slip the tender beans out of their skins into a bowl and set aside.

Mix the cumin, salt, olive oil and some freshly ground black pepper together in a bowl. Dress the beans with the oil mixture. This is best served warm, so if the beans have cooled while shelling them, warm them briefly in a small pan.

To serve, taste to check the seasoning, then add the chopped parsley and stir through.

Extracted from Lisbon: Recipes from the Heart of Portugal by Rebecca Seal (Hardie Grant, approx €29). Photography – Steven Joyce.