Best 6 Spring Broad Beans In Yoghurt Recipes

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Spring is the season of rebirth and renewal, and what better way to celebrate than with a dish that is both fresh and flavorful? This collection of spring broad bean recipes is sure to please everyone at your table.

From a classic broad bean salad with lemon and mint to a more adventurous broad bean and feta frittata, these recipes showcase the versatility of this humble ingredient. And because broad beans are low in calories and high in fiber, protein, and vitamins, you can feel good about indulging in these delicious dishes.

Whether you're looking for a light and refreshing appetizer, a hearty main course, or a sweet treat, you're sure to find a recipe in this collection that you'll love. So gather your ingredients and get cooking!

**Recipes included in this article:**

* Spring Broad Bean Salad with Lemon and Mint
* Broad Bean and Feta Frittata
* Broad Bean and Pea Soup
* Broad Bean and Bacon Pasta
* Broad Bean and Goat Cheese Bruschetta
* Chocolate and Broad Bean Cookies

Let's cook with our recipes!

SPRING BROAD BEANS IN YOGHURT



Spring Broad Beans in Yoghurt image

Make and share this Spring Broad Beans in Yoghurt recipe from Food.com.

Provided by Evie3234

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups podded broad beans, new season ones are best
1 -2 clove crushed garlic
3/4 cup plain yogurt
salt and black pepper

Steps:

  • Cover the beans with water and simmer until tender, the time can vary from a few minutes for very small beans or 20 minutes for more mature beans.
  • Drain and slip any outer shells off any tough beans.
  • Mix garlic and yoghurt together.
  • Stir yoghurt mixture into the beans and season with the salt and pepper.
  • Warm through gently and serve.

ALGERIAN BROAD BEANS & GARLIC ( FèVES EN SAUCE )



Algerian Broad Beans & Garlic ( Fèves En Sauce ) image

Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc.

Provided by Um Safia

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 kg broad bean, in the pod
1 bunch fresh cilantro, chopped (coriander)
6 garlic cloves
3 -4 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon black pepper
salt (1/2 tsp minimum)
1 -1 1/2 teaspoon vinegar
600 ml water

Steps:

  • Top & tail the bean then remove the strings. Leave the beans in their pod. Cut into bitesize pieces - approx 1" long.
  • Peel & mince the garlic & place in a large, heavy bottomed pan (I like to use my Le Creuset Casserole / Dutch Oven) with the beans. Saute for 2 minutes.
  • Add the rest of the ingredients, cover & simmer until beans are tender - approx 25-30 minutes. Once the beans are tender, reduce the sauce to your prefered thickness & mix in the vinegar.

Nutrition Facts : Calories 277.7, Fat 10.8, SaturatedFat 1.5, Sodium 1140.2, Carbohydrate 33.2, Fiber 9.8, Sugar 0.2, Protein 14.2

BROAD BEAN, YOGURT & MINT SOUP



Broad bean, yogurt & mint soup image

Delectable smooth soup, high in fibre and folic acid

Provided by Sophie Grigson

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 1h

Number Of Ingredients 10

1 onion , chopped
1 stick of celery , thinly sliced
25g butter
2 tbsp risotto or pudding rice
1 generous sprig of summer savory or thyme
350g shelled broad bean (about 1.3kg/3lb before podding)
1l chicken or vegetable stock , plus about 100ml/3½oz more of needed
100g shelled pea (about 350g/12oz before podding)
7 tbsp Greek yogurt yogurt , plus extra
7 tbsp fresh chopped mint leaves

Steps:

  • Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender. Tip in the rice, add the savory or thyme and cook for another minute, uncovered. Now add the broad beans, pour in 1 litre/13⁄4 pints stock and season with salt and pepper. Bring to the boil, simmer for about 5 minutes, then tip in the peas and cook for a further 5 minutes, by which time the rice will be tender.
  • Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you've got a hand blender, use it in the pan.)
  • Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking. Take the pan off the heat and stir in 1 tbsp of the yogurt and the chopped mint. Continue to stir in the yogurt, 1 tbsp at a time, until it's all incorporated. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.

Nutrition Facts : Calories 194 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.01 milligram of sodium

BEAN SALAD WITH YOGURT AVOCADO DRESSING



Bean salad with yogurt avocado dressing image

This rainbow salad makes a refreshing vegetarian main packed with cannellini beans, broad beans, carrots and radishes

Provided by Good Food team

Categories     Main course

Time 30m

Number Of Ingredients 13

2 round wholemeal pitta breads , split in half and cut into triangles
200g frozen broad bean
1 avocado , flesh scooped out
small pack parsley
8 tbsp low-fat natural yogurt
1 garlic clove , roughly chopped
1 lemon , zest of ½, juice of whole
2 Little Gem lettuces , roughly chopped
400g can white bean , rinsed and drained (we used cannellini beans)
4 spring onions , finely chopped
2 carrots , peeled and grated
10 radishes , halved
handful of cress , snipped

Steps:

  • Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
  • In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
  • Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.

Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

FAVA BEANS WITH YOGURT



Fava Beans With Yogurt image

Provided by Molly O'Neill

Categories     dinner, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 10

2 pounds fresh fava beans, shelled
8 ounces plain low-fat yogurt
1 teaspoon light brown sugar
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
Pinch ground nutmeg
1 clove garlic, peeled and crushed
1 teaspoon finely chopped fresh mint
1/2 teaspoon freshly ground pepper
Kosher salt to taste

Steps:

  • Bring a large saucepan of water to a boil. Add the fava beans and return to a boil. Lower heat slightly and simmer until tender, about 2 to 5 minutes. Drain and refresh under cold water; slip the skins off the beans.
  • Put the yogurt in a medium-size bowl and stir in the brown sugar, lemon juice, mustard powder, nutmeg, garlic, mint, pepper and salt. Stir in the beans. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 3 grams, Fiber 17 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 26 grams

MEHMET'S BROAD BEANS



Mehmet's Broad Beans image

This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.

Provided by Surfsider

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 k broad beans, single peeled
1 onion
1 clove garlic
1/2 cup olive oil
1 (400 g) can peeled tomatoes
1 tablespoon tomato paste
1 cup yoghurt
salt & pepper

Steps:

  • Fry the onions in the olive oil, and add the garlic for the last few seconds.
  • Add the beans and tomatoes and cook uncovered until the beans are tender.
  • Add water towards the end if necessary.
  • When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
  • Add the tomato paste.
  • Re-heat gently, season and serve as a side dish, or cool and serve as a salad.

Tips:

  • To select the freshest broad beans, look for pods that are bright green and plump, with no signs of yellowing or bruising.
  • If you are using dried broad beans, soak them overnight in cold water before cooking.
  • To double-pod broad beans, simply remove the outer pod and then use your fingers to gently squeeze the inner pod to release the beans.
  • To blanch broad beans, bring a large pot of salted water to a boil and then add the beans. Cook for 2-3 minutes, or until the beans are bright green and tender. Immediately transfer the beans to a bowl of ice water to stop the cooking process.
  • To make the yogurt sauce, simply whisk together yogurt, garlic, lemon juice, olive oil, and salt and pepper to taste.
  • To assemble the dish, simply combine the broad beans, yogurt sauce, cherry tomatoes, and herbs in a bowl and toss to coat. Serve immediately.

Conclusion:

These spring broad beans in yogurt is a delicious and refreshing dish that is perfect for a light lunch or dinner. The beans are tender and flavorful, and the yogurt sauce is tangy and creamy. This dish is also very easy to make, and it can be prepared in just 30 minutes. So next time you are looking for a healthy and delicious meal, give this recipe a try!

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