Broad Bean Hummous – Cliodhna’s version of a River Cottage Recipe

400g shelled broad beans (late season large beans all good!!!)
1/2-1 glove of garlic (but to be honest I put 1/3 more than they ask)
about 3 tablespoons oil
generous squeeze of lemon juice (often more)
salt/pepper
Method
• I steamed the beans for 8-10 mins (the older the beans I would give more like 10 mins)
• Drain and cool (I just dunk them in cold water after cooking if I’m short of time)
• Take off the waxy skins.
• Put skinless beans in processor with oil, garlic, lemon juice and seasoning. Blitz and add more oil if the mixture is too dry (I added more lemon juice to do this job to avoid the mixture being too oily).
• season to taste as necessary.

I found this recipe from Hugh Fernley's 'River Cottage Everyday'. But what I have written is my words not his and things I did a little differently.

This goes amazingly well with crisp fresh lettuce and cheese on toast! Yum!
From idea in ‘River Cottage – Every Day’

Herby Bean Rissoles

The dried beans can be quite bland and colourless but, they are very nutritious and lend themselves beautifully to providing a base for your favourite flavours. These rissoles will freeze well. Put a layer of greaseproof paper between each rissole. Use within a couple of months.
275g (10oz) dried beans – kidney, borlotto, yinyang (chickpeas are good too)
50g (2oz) butter
50g (2oz) plain flour
1 large onion – finely chopped
2 large garlic cloves – crushed
Salt and freshly ground black pepper
Small bunch each of lemon thyme, marjoram and tarragon – finely chopped
1 dsp. finely chopped parsley
2 Tblsp oil for frying
Method
• Soak the beans overnight. Drain off the water.
• Put the beans in a saucepan and just cover with water. Bring to the boil then simmer until the beans are soft.
• Cool the beans then mash or put through the food processor.
• Put the chopped onion in a saucepan with the butter and sweat (cook without allowing the onion to brown) until the onion is soft.
• Add the garlic, thyme, marjoram and tarragon and mix in.
• Add the beans, season to taste then stir in the parsley.
• When the mixture is cold divide into even sized rissoles (this mixture should make 6 – 8) Roll in flour and shape.
• Fry in a little hot oil, turning over when the first side has browned. Drain well. (I like these cooked on a griddle without oil.
• Serve with vegetables in cheese sauce or fresh vegetables with a salsa sauce.

Variations
Spicy Bean Rissoles
Replace the herbs with curry spices – 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala,
  ½ tsp turmeric (add a little Harissa paste if you like it hot)
Fry the spices with the onion then continue as before.
Serve with slices of lemon and a fresh mixed salad.
Vegetable and Bean Rissoles
Replace the herbs with - 50g frozen peas, 50g frozen sweetcorn, a small finely chopped or diced carrot.
In the summertime when fresh vegetables are available from my plot I will use those, otherwise I will use ones I have frozen in the summer.
Cook the vegetables in a microwave or a little water until soft. Cool and add with the mashed beans. Continue as before. Serve with chips, grilled mushrooms and tomatoes.
Don’t freeze if using frozen vegetables.