Tom Norrington Davies, a friend, fellow chef, and renowned yoga teacher, inspired this zero-waste twist on his classic broad bean and mint risotto from The Eagle Cookbook (2009). While the original recipe uses only the beans, this version incorporates the entire pod—husks, beans, and all—for a rustic, flavour-packed dish that reduces food waste.
Why Use the Whole Pod?
The empty pods are a flavour bomb, creating a simple yet magnificent stock. Blending them into a sauce broadens the dish's taste, allowing you to use only half the amount of broad beans compared to the original recipe. The result is less vibrant green but more mature: nutritious, fibrous, economical, and delicious. White-wine vinegar can substitute for white wine, offering similar acidity without the cost. For garnish, a few skinned beans reveal their bright-green insides, echoing the Eagle's refined original.
Ingredients
- 500g broad beans in their pods
- 30g butter
- 1 tbsp extra-virgin olive oil
- 1 small white onion, peeled and finely chopped
- 1 garlic clove, peeled and minced
- 20g piece parmesan rind
- 150g arborio rice
- 25ml white-wine vinegar, cider vinegar, or 75ml white wine
- 1 sprig fresh herbs (mint, marjoram, or basil), chopped
- Grated parmesan, to taste
Method
Pod the beans and set aside. Cook the empty pods in a litre of salted boiling water for seven minutes, then lift out with a slotted spoon and transfer to a food processor. Keep the bean stock on low heat. Blitz the pods to a smooth paste, then push through a sieve into a bowl; compost any fibres.
In a second pan, melt half the butter with olive oil over low heat. Sauté the onion, garlic, and parmesan rind for five minutes until translucent. Stir in the rice, cook for two minutes, then add the wine or vinegar. Bring to a boil, stirring, and cook for a minute until almost evaporated. Stir in the broad bean puree and enough bean stock to cover the rice. Cook, stirring occasionally, until the stock is absorbed. Add the podded beans, cover with more stock, and repeat until the rice is al dente and creamy.
Remove from heat, season to taste, stir in the remaining 15g butter, and rest for a few minutes. Finish with chopped herbs and grated parmesan. Serve immediately.
This recipe serves two generously, proving that zero-waste cooking can be both sustainable and gourmet.
