For a healthy side dish for your Passover dinner this year, try broad beans in olive oil, a simple recipe from The Healthy Jewish Cookbook by Michael van Straten. Broad beans, also known as fava beans, are a popular dish for Passover as a reminder of Jewish slavery in Egypt, where they formed part of the staple diet.
Happy cooking! And be sure to let us know how it turns out!
Health note:
Broad beans contain minerals such as iron, zinc, phosphorus and manganese and are also a source of folic acid and vitamin E. They’re low in fat, rich in beta-carotene and supply the valuable source of fiber with helps lower cholesterol levels. They also provide good levels of protein.
BROAD BEANS IN OLIVE OIL
~ Serves 4~
*About 4 ½ lbs. broad beans (unshelled weight), or you could use 2 ¼ lbs. defrosted frozen beans, skinned, if you prefer
*About 3/4 pint vegetable stock
*1 large spring of rosemary
*2 tablespoons finely chopped flat leaf parsley
*3 ½ fl. oz. extra-virgin olive oil
*Black pepper
Method:
Put the beans into a saucepan and just cover with stock. Add the rosemary, bring to a boil, and cook over high heat, uncovered, until the beans are cooked (about 7 minutes), adding more stock or water if necessary. Remove the rosemary.
Mix the parsley with the olive oil and stir into the beans. Serve scattered with freshly ground black pepper.
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This cookbook features healthy starters, soups, vegetables & salads, main courses, puddings, and biscuits & cakes. It also details a few of the most important Jewish festivals, and explains what it means to be Kosher.
CLICK HERE to learn more about The Healthy Jewish Cookbook by Michael van Straten.
CLICK HERE for more books on Judaism.
