Sunday 29 May 2016

Dry-Roasted Broad Beans

I joined Slimming World after Christmas (finally accepting that it's time to lose the baby weight, now that said baby has started school...)

So far so good, turns out we ate pretty healthily already, just a bit heavy handed with the olive oil and butter... I am now best friends with Frylight and the pounds are dropping off.

One thing I've really missed so far is crisps (which you can still have on SW, but I'd rather save my syns for booze...) so I've been on a mission to find a "free" crunchy snack to cure my munchy cravings of an evening. 

After a number of mediocre attempts, and some almost broken fillings, today I think I've cracked it (the recipe, not my teeth). Inspired by the classic Spanish snack of Habas Fritas, here is my syn free version. These are dry roasted flavour, using "Season-All" seasoning. Just add different spices to change the flavour.

After trying out a number of different recipes online, I found this one to be the best - http://www.thedailyspud.com/2009/03/04/posh-spicy-beans/
- if you follow the link, there are a few flavour variations too. The recipe below is heavily based on this, but made SW friendly with a liberal spraying of Frylight.

The recipe requires dried split Fava beans - I ordered mine online from http://hodmedods.co.uk/ - 
You can do it with normal broad beans, but they are far better made with the dried version. If you can't get hold of any, buy tinned broad beans, drain and pop the beans out of their shells. No need to soak or pre-cook then, just spray, spice and bung in the oven.

These do come with a bit of a health warning - they are VERY moreish, so if you are on SW be careful not to overeat on them!  Some SW purists might say it's cheating, but I think it's worth it to keep me off the crisps!

Recipe: Low Fat Dry Roasted Broad Beans

125g dried split broad beans
Frylight (I use the Olive Oil one)
2-3 tsp "Season-All" seasoning

1. Soak the beans in plenty of water overnight.

2.  Drain the beans, rinse well, and put in a pan with about a pint of fresh water.  Bring to the boil and simmer over a medium heat for about 7 minutes. The beans should be softened but not mushy.  Drain, and set aside to cool a little.

 (If you are using tinned beans, you come in here...)

3.  Preheat oven to 180C

4.  Spread the beans on a baking tray in a single layer. Use two trays if necessary - if they're too crowded they won't crisp up properly. Spray liberally with Frylight and sprinkle with the seasoning, then toss it all together in the tray to ensure an even coating.

5. Bake for about 30 minutes, until the beans are golden and crisping up.

6. Leave the beans in the trays to cool (I left them in the oven with just the fan on, this seems to dry them out a bit more and makes them extra crispy)

5 comments:

  1. Great recipe, I've made them and they taste yummy! How do I store it? In the fridge or just out in a container? Thanks:)

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  2. So pleased to find this recipe: first tasted them travelling in Kyrgyzstan and had no idea how to recreate them. They are delicious!

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  3. If using tinned do you need to take shells off?

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  4. chilternseedsdirect Dry-roasted broad beans, also known as roasted fava beans, are a popular and nutritious snack enjoyed around the world. These beans are typically prepared by roasting whole, dried broad beans until they become crispy and golden brown. The roasting process enhances the beans' flavor and gives them a satisfying crunch.Dry-roasted broad beans are a great source of protein, fiber, and various nutrients. They are often seasoned with different spices or salt to add extra flavor. The result is a savory and crunchy snack that is not only delicious but also provides a healthy alternative to other, less nutritious snack options.These beans are enjoyed as a standalone snack or can be added to salads, trail mixes, or used as a crunchy topping for various dishes. Their versatility and nutritional profile make dry-roasted broad beans a popular choice for those looking for a wholesome and flavorful snack.

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