Oven Roasted Broad Beans
Oven Roasted Broad Beans, with measured ingredients and a clear cooking method. Serve with Pilsner for a relaxed ProjectBeer table.
snack · Serves 4
Oven Roasted Broad Beans
Bring oven roasted broad beans to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.
Ingredients
Serves 4
400 g frozen podded broad beans
2 tbsp olive oil
1 tsp cumin
1/2 tsp garlic granules
1/2 tsp salt
Instructions
Boil beans for 3 minutes, drain and refresh in cold water. Slip off tough outer skins and pat very dry.
Heat oven to 200°C, 180°C fan and toss beans with oil. Spread over a large lined tray.
Roast for 30–40 minutes, stirring every 10 minutes, until golden and crunchy at the edges.
Toss with cumin, garlic and salt, cool uncovered for 10 minutes and eat the same day.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.