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Posh Spicy Beans
If you haven’t already met, please allow me to acquaint you with some friends of mine. Yes, it’s time you got to know these Posh Spicy Beans…
It’s been a while now since KD introduced me to these guys, made by Olives et al and available for sale here in Fallon & Byrne (rumours of whose descent into administration I hope are greatly exaggerated). This particular way with beans was a new one on me, though I have since discovered that roasted or fried broad beans are popular as snacks in some Asian and Mediterranean jurisdictions. In any case, let me tell you now that these fancy little guys were (a) addictive (b) quite unlike other beans that I have had the pleasure of meeting (c) just the thing to accompany a cold beverage. I was very happy to make their acquaintance, even if they weren’t exactly that cheap. Fast forward to my next visit to the Asia Market, where I came across dried split broad beans. I straight away got to wondering if I couldn’t recreate the glory of my posh spicy friends at home and for cheap. After a bit of foraging about on the internet and a few experiments in the lab kitchen later, I’m happy to report that I created that and more. I did, however, have to eat a lot of beans in the process, not to mention downing quite a few cold beers. All in the name of research you understand… Basic Roasted Broad Beans You’ll need: 125g dried split broad beans 1 tsp coarse salt 4 tsp olive oil You’ll also need: One large cookie sheet or shallow baking tray - about 30cm x 40cm should do it - or use a couple of smaller trays. The Steps: Soak the broad beans for 6-8 hours or overnight. When you’re ready to start cooking, preheat the oven to 180C. Drain the beans, rinse well, place in a saucepan and cover with about 5-600mls of cold water. Bring the beans to a boil over a medium-high heat and boil for about 7 minutes. This is just to soften them somewhat (so you should be able to pierce them with a fork, but they should not be remotely mushy). Without this step, I find the roasted beans to be just a bit too hard. Drain the beans and allow to cool a little. Mix the salt and olive oil and then toss the beans in this mixture. Spread the beans out on the baking tray and place in the oven to roast for about 25-30 minutes or until golden. Allow to cool on the tray and try not to eat too many of them before serving them to guests along with the beverage of their choice. The Results: Enough for 3-4 people to nibble on while having a nice cold beer. Bombay Beans I was inspired by this recipe here to make this particular variation. Ajwain is a spice that’s somewhat like thyme but more pungent and with a real bite to it. It’s one of the characteristic flavourings used in bombay mix.
You’ll need: 125g dried split broad beans 1 tsp ajwain seeds 1 tsp coarse salt 4 tsp olive oil The Steps: Follow the basic recipe for roasted beans above, but, for a bit of added bite, add 1 tsp of ajwain seeds to the salt and olive oil before coating the beans. Posh Spicy Beans This is my attempt at recreating the habas mojado pictured at the top of the post. The coating may not have adhered as well to the beans as the shop-bought version, but they were equally as addictive. They’re actually not overly spicy, so add more cayenne if you’d like a bigger chili kick.
You’ll need: 125g dried split broad beans 50g plain flour 25g coarse-grained brown sugar (I used unrefined demerara) 4 tblsps olive oil 0.25 tsp fine-grained salt 1/8 tsp cayenne pepper 1 clove garlic, crushed couple of twists of freshly ground black pepper The Steps: Soak, boil and drain the broad beans as per the basic recipe for roasted beans above. Preheat the oven to 180C. Place the flour, salt and cayenne in a bowl and whisk together. Gradually whisk in the olive oil. The mixture will have the consistency of a thick paste. Stir in the crushed garlic, sugar and black pepper. Toss the beans well in this mixture and then spread them out on the cookie sheet or baking tray. As the mixture is very sticky, the beans will tend to clump together, so you’ll need to pick the clumps apart so that the beans are spread evenly. Also, don’t worry too much about the fact that some beans end up with more of the coating than others. I didn’t and the results still tasted good. Place the tray in the oven to roast for about 35 minutes or so. The coating should have browned lightly. See how long it is before you can resist having one, and then another, and then another… related searches : Posh
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