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Broad Beans |
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Have you ever noticed that broad beans seem to arrive in a mountainous pile in your veg box, 5 weeks in a row, and then disappear for a year?
I didn't grow up growing broad beans and my mum, quite rightly, assumed her kids wouldn't eat them. So I'm one of the many who wasn't sure what to do with them.
In fact, a survey we did in June 2006 showed that up to 25% of veg box users consider broad beans to be an unusual vegetable and aren't sure how to prepare them!
If you're not sure how to use them, you could try:
Broad Beans Risotto
Go straight to broad beans recipes. |
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About Broad Beans |
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Broad beans are also known as fava beans. In the UK, we usually use them fresh, but they can also be dried and then used as pulses.
They
are one of the most common garden vegetables in the UK.
They're easy to grow and are one of the most ancient cultivated crops, with records going back to before 6000 BC.
Nutritionally, they contain a useful amount of protein. They are a good source of essential minerals and vitamins A and C.
They are commonly found in Middle Eastern, Italian and Greek cooking.
In Italian villages, it's still common to see women sitting with their friends, skinning an enormous bowl full of beans. It's a long job, so you can understand why they want company!
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How To Choose |
Broad beans taste sweeter in the early part of the season, when the pods are relatively small and the skins are soft.
Later in the season, the beans will have developed a tougher, more bitter skin. You might want to skin the individual beans.
Choose pods that feel firm and are undamaged. |
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How To Store |
Store the pods in a cool, dry place for 2-3 days.
They will keep longer in the fridge, but they take up a huge amount of space. The flavour deteriorates after a few days.
Podded or skinned beans don't store for very long.
However, you can freeze them. Blanch them in boiling water for 2 minutes. Drain well and freeze in bags. |
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How To Use |
You can eat the whole beans (out of their pods) or skin the individual beans.
Broad beans can be made into a variety of recipes - or just served as a side vegetable.
For a quick and simple side dish, try cooking the beans as described below. Drain them and then gently heat with some olive oil and chopped, fresh herbs (e.g. thyme or sage). |
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Podded Broad Beans |
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Crack open the top of the pod and push out the beans.
Cook them in boiling water for 5-8 minutes, depending how much crunch you like.
The later in the season you get your beans, the thicker the skins are, so they'll need to cook for longer. |
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Skinned Broad Beans |
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Pod the beans.
Cook them in boiling water for 1 minute.
Plunge them into cold water, to cool them.
Make a nick in the top of each bean, with your thumb nail.
Gently squeeze the bright green bean out of the skin.
Boil for 3-4 minutes.
Especially towards the end of the season, skinned beans have a sweeter, milder taste. |
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Suggested Recipes | |
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| Asparagus & Broad Bean Salad |
Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal.
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| Beetroot and Fennel Salad With Sage Croutons |
This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.
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| Broad Bean Couscous |
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
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| Broad Bean Risotto |
This recipe is easy to do, and takes about 1/2 hour. Though you have to be patient if you're skinning the individual beans.
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| Broad Beans Quinoa |
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
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| Broad Beans Rice Salad |
This rice salad is spiced up with early summer veggies - fresh tomatoes, broad beans and extra nutrients from kidney beans. The optional dressing adds to the nutty flavour of the brown rice and the whole thing takes just 20 minutes! If you don't fancy a lemon dressing, you can mix in Cheddar cheese instead!
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| Broad Beans Salad |
This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients.
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| Monastery Soup |
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.
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| Podded Broad Beans |
Taking broad beans out of their pods is the traditional way of serving them. It works best with fresh, young beans.
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| Skinned Broad Beans |
If your broad beans are more mature and larger, then you might want to pod them and then skin them. This leaves delicious, sweet, delicately-flavoured beans.
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| Spring Vegetable Quinoa |
Quinoa (pronounced “keen-wa”) is a South American “grain” – actually a seed. It’s considered by many to be a super-food, because of the balance of proteins it contains. It's easy to cook and delicious.
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Got one? Send us your broad bean recipe!
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