Baked Broad Beans with Spiced Sour Cream Sauce

Here is a very nice twist for everyday baked beans: Baked Broad Beans.

Broad Beans can be quite hard to find fresh but easily found at the frozen vegetables session in any big supermarket and taste wise there is no difference.

This dish became lately one of my favorite ways of starting my weekend days.   Very filling and and tasty - Guarantee to wake up each one of you taste bus.

I generally double the quantity of spiced sour cream and serve the extra amount aside. 

Increase the amount of spices to your liking and enjoy your Sunday Brunch!


Baked Broad Beans with Spiced Sour Cream Sauce
Serves: Cost:$ | Difficulty:  Easy | Time:20min
Author:  Rachel Elich

  • 2 Cup Broad Beans cooked
  • 100g Diced Bacon
  • 1 Small Onion sliced
  • 2 Cloves of Garlic minced
  • 2 Tablespoons sour cream
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Salt
  • 1 Generous Pinch (about 1/8 Teaspoon) Cayenne Pepper
  • 4 Slices Sourdough
  • 2 Cloves of Garlic Peeled and cut in half
  • Black Pepper
  • Salt to Taste
  •  1 Tablespoon vegetables Oil

  1. Pre-heat the oven to 180C
  2. In a oven proof skillet heat the oil over medium-high heat
  3. Stir in the bacon and let it fry for a couple of minutes
  4. Add the onion and minced garlic
  5. Fry until the bacon is gold and onions are soft
  6. Stir in the Broad Beans and fry for a couple more minutes. 
  7. Add Salt and Pepper to taste
  8. Put it in the oven for 10 minutes
  9. While the Beans are baking, heat up another skillet and pan fry the slices of sour dough until toasted, turning them once in a while to have them toasted both sides
  10. While the bread is toasting and beans are baking, mix up in a bowl the sour cream with the cumin, smoked paprika, salt and cayenne pepper until all incorporated
  11. With the bread still warm, rub the cloves of garlic that are peeled and cut in half all over the bread
  12. Assemble the dish by topping the bread with the beans and 1/2 tablespoon of the spiced sour cream
  13. Garnish with some black pepper and a drizzle of olive oil

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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