Broad beans the Arabic Way...

I love fresh broadbeans. They remind me of my childhood. In spring my aunt would invite us all over for 'fool' the arabic word for broadbeans. It was cooked with the pod and all, with garlic, onions and lots of lemon. Served with flat bread, raw onion, a chilli and parsley oil and usually a salad or two. Lots of relatives, noise, and eating till ones belly was so full breathing becamea problem.

And that was breakfast!

I dont eat broadbeans for breakfast anymore, but when they are in season, I do buy them and cook them the traditional way. I never understood all those recipes that double pod the beans - the pod is so delicious, all it needs is a bit longer to cook through. Basically, striing the beans and cut off the top and bottom ends, cut into pieces, and fry in olive oil with onions and garlic for a few minutes. Add some lemon juice, a little water, salt, pepper, cumin and corriander and leave to bubble away for around 20 minutes. These days I serve it more in bruschetta style - piled onto sourdough or rye bread (toasted) some parmasen on top, and with a dressed salad, it makes the prefect spring lunch...