• Egyptian Broad Beans Purée (Foul nabbet)


    1 bag Cold Alex Frozen Broad Beans

    1 teaspoon cumin

    2 cloves garlic, crushed

    1/3 cup olive oil

    1/4 cup lemon juice

    2 tablespoons fresh parsley, finely chopped

    6 cups water


    Boil Broad Beans in water on medium high heat.

    Reduce heat to medium and soak for 45 minutes, or until Broad Beans are soft.

    Once Broad Beans are tender, remove beans from heat and puree in a blender.

    Put puréed broad beans in a saucepan and bring to a boil. Add water if needed.

    Stir in cumin, garlic, lemon juice, and olive oil and bring to a second boil.

    Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top