Broad Bean Recipes
how to store broad beans
Broad beans are best eaten on the day or day after they are bought, but they can be kept for a few days in a cool vegetable rack or larder or in the bottom of a refrigerator.
how to prepare broad beans
Shell the beans unless using very young beans. These are cooked whole in the pod, in which case top and tail the pods and remove any strings as with runner beans. Shelled beans should be covered either with clingfilm or with some of the washed pods to prevent them drying out. If the beans are very mature, they may need to be skinned after cooking because the outer skin can be tough and unpalatable.
how to boil broad beans
Add the beans to about 2 cm boiling salted water, cover, and cook for 15 - 20 minutes for young beans in their pods or young shelled beans, or for about 30 minutes for more mature beans. If liked, a few leaves of summer savory or a sprig of parsley can also be added to the water. Drain the beans thoroughly and serve either tossed in butter with chopped parsley or savory, or with a white or Hollandaise sauce.
how to steam broad beans
Season the beans with salt and cook in a steamer over a pan of boiling water for about 25 - 45 minutes, depending on the age of the beans. Serve as for boiled beans.
