Richard Priest's Broad Bean tapas

I love this simple recipe because it reminds me of the back street tapas bars around the centre of Barcelona where I first tasted it. Tip: Pick broad beans when the pods are about a full hand’s length. The beans inside should be about the size of your thumbnail or just bigger.


Two hands full of podded broad beans
1 ½ tsp Sambal oelek – or other chilli paste that is made from just chillies
75 grams of Feta cheese
Olive oil
Salt and pepper

Serves four




Add a good glug of olive oil to a heavy bottomed frying pan over a medium heat

Throw the podded beans into the hot oil and move them around for a minute or two

Add the Sambal oelek and mix with the oil so that it starts to coat each of the moving beans

Stir fry the beans for about 4 or 5 minutes more until the feel tender under the back of the spoon

Crumble 75grams of Feta cheese over the beans and leave for a moment until it starts to melt

Season with salt and pepper

Serve as an entrée – use toothpicks to eat the beans tapas style.