An ode to the vegetarians this thanksgiving- with not a tofurkey in site
Remember that part of quarantine when everyone was buying beans? I feel like this is the kind of thing we will laughingly tell our children one day- that there were literal waitlists for dried beans. No, but really. Oh 2020. What a century long year you have felt like.
Luckily, beans are more available than they were in March, so it's game on in my kitchen. I've been experimenting more with cooking dried beans, and considering my many failed instant pot attempts (don't want to yuck anyone's yum but I'm still kind of scared of pressure cookers) I think I've finally landed on a method I'm happy with. And considering that Thanksgiving is next week, what better way to combine my two loves (beans and autumnal holidays in this case) than with this oddball love-child of a dish. Stay with me- the golden brown delicata pairs wonderfully with the aromatic broad bean purée, and pomegranate seeds/ pine nuts add just the right amount of crunch and textural contrast. I promise it's delicious! And very vegan/vegetarian friendly too.
The broad bean mash certainly has some similarities (texturally speaking at least) to mashed potatoes, but this is in no way meant to be a sub for the classic- I would never dare to disrespect America's favorite carb in this way.
I'm going to include both a recipe for cooking the dried beans as well as the dish, but if you wish to use canned go ahead and skip to the full recipe. If not, give it a go and let me know what you think!
Easy Cooked Broad Beans-
-1 lbs dry broad beans
-6 cups water for soaking
-6 cups water for cooking
-4 sprigs of rosemary
-1 tbsp salt
Add the dried beans to a large bowl and add the 6 cups of cold water. Cover and let soak overnight or up to 24 hours, optionally placing in the fridge. Drain the soaked beans and place in a medium sized pot. Add the additional 6 cups of water, cover with a lif and bring to a boil over medium high heat. Once boiling, skim off the foamy residue from the top of the beans and discard. Lower to a medium heat and add the rosemary, onion, and salt. Keep the pot half covered and check on the beans every 30 minutes until they are cooked through and tender, about an 60-90 minutes in total (depending on how long the beans have soaked). Once finished, drain and let cool a bit, then portion for use in the purée or in soups.
Roasted Delicata with Aromatic Broad Beans
-2 delicata squash, chopped and seeds removed
-2 tbsp avocado oil
-2 tsp salt
-1 tsp honey
-1/8 tsp red pepper flakes
-1/4 cup toasted pine nuts
-1 tbsp toasted sesame seeds
-seeds from ¼ of a pomegranate
-black pepper, to taste
-two cups cooked broad beans
-3/4 tsp salt
-zest of lemon
-1/4 cup olive oil
Preheat oven to 400°F. Arrange squash on a sheet tray and toss with oil, salt, honey, red pepper flakes, and cracked black pepper. Place in oven and bake for about 20-30 minutes, or until squash is cooked through and lightly golden brown. While the squash is cooking, place your cooked broad beans, salt, olive oil, and lemon zest in a blender and blitz until roughly smooth. Plate by adding a dollop of your purée to a plate or platter, add your roasted squash, and top with pine nuts, sesame seeds, and pomegranate seeds. Enjoy!