NUTRITION

Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system).

Tip from Yolande from Daatjes Passie .

Cook very young  broad beans in their pods in a heavy bottomed casserole with tomatoes, garlic, onions herbs and seasonings over a low heat until soft. Eat the whole bean pod in the tomatoe sauce . Delicious  

One of my favourites

Mussels with pasta and goat cheese

Ingredients:

Serves 4-6

1 ½ kg mussels

100ml white wine

2 bay leaves

5ml black peppercorns

1 small onion, thinly sliced

45ml chopped parsley or parsley stalks

Garnish 

250 g broad beans depodded 

250g young goat cheese

1 small bunch basil

Salt and pepper

50 grams (p.p)  pasta of your choice.e.g tagliatelle 

Method

1. Debeard, scrape and wash the mussels well, discarding any, which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.
2. Blanch the beans for 4 minutes, refresh and if a little tough remove the outer skin
3. Put a large pan or pot with a close-fitting lid on the gas and allow to heat.( with nothing in it) Place all the ingredients for the mussels in the pot. Cover with the lid and allow to steam for about 4 minutes, shaking the pot from time to time. Remove from the heat. Pour of the cooking juice through a sieve into a pan, place on the heat and boil to reduce to a good flavour then stir in the finely chopped or creamed goat cheese.
4. Discard any mussels which have not opened. Retain a few mussels for garnish, remove the rest of the mussels from the shells and keep apart. Cook the pasta as directed on the packet. Place back in the pan with a little of the cooking water, stir in the goat cheese mixture, the broad beans  and the mussels.
5. Serve in hot bowls, sprinkle with fresh basil (tear into pieces rather than chopping) and garnish with the mussels in the shells.