Recipe detail

Name: Broad bean paste
Yield: 8
Cuisine: Middle-East
Ingredients: 1.0000 kg dried fava beans, skin on; 3.0000 tPcs garlic cloves; 100.0000 ml evoo; 1.0000 g salt; 10.0000 g crushed chilli; 1.0000 g marjoram; 1.0000 g chopped parsley

Vegetarian dishes Broad bean paste

6. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Middle-East

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Program steps

Preheating:
90 °C

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Steaming

Termination by time

03:00 hh:mm

80 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
dried fava beans, skin on	1	kg
garlic cloves, finely chopped	3	pcs
extra virgin olive oil	100	ml
salt	1	g
chili powder	10	g
marjoram	1	g
sprig of parsley	1	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	128.3 kJ
Carbohydrate	22.6 g
Fat	0.5 g
Protein	10 g
Water	0 g

Directions

1. Soak the beans for 8–10 hours, rinse well and place in a GN container. Submerge in water, leaving a good 5cm clearance over the beans.
2. Set the oven on steam at 80°C.
3. Cook the beans for 2 to 3 hours until soft and tender, ensuring that they’re constantly covered in water throughout the cooking process.
4. Once done, drain any excess water and blend adding fresh warm water, evoo, garlic, half the chili, salt and marjoram.
5. Correct the seasoning, add crushed chili and parsley to garnish.

Recommended accessories

GN container Stainless steel full