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Double Peeled Broad Beans

We have a good harvest of broad beans this year, from two successive seed plantings. We have enjoyed a new-to-us way of preparing them, from Stephanie Alexander's Kitchen Garden Companion. Double peeling broad beans is a great way to enjoy them in salads. As you can see from the picture, they have a beautiful bright green colour when prepared in this way.

1. Put water onto boil in a small saucepan

2. Pod the broad beans

3. Boil them for 30 seconds - 1 minute

4. Run them under cold water

5. Remove the outer covering of the bean. I find that giving them a squeeze causes the inner bean to come out well. I just eat the outer shell as I peel them, but if you are a bit fussier about your food you may prefer to compost these! They are not the yummiest things!

6. Add them to a salad and enjoy! We have enjoyed them with tomatoes, lettuce, spinach leaves, olives, and French dressing. I also prepared our own dressing of balsamic vinegar, parsley, chives, 1/2 a lemon and a crushed garlic clove.

Do you enjoy broad beans? How have you prepared them?

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hello –   – (December 23, 2010 at 4:31 PM)  

You can boil them and eat just like that or with white sauce.
they are very nice as a dip with garlic!
They freeze well too.

Faith  – (December 24, 2010 at 12:29 PM)  

I don't think I have ever had these type of beans! My grandma, years and years ago when I was a young child, would give me beans that looked like this in shape but were a pale yellow and she called them "butter beans". we ate them in fresh salads and soups. I buy butter beans in a can as I can't find them fresh in our parts and I drain them and add to an Italian soup I make in the winter months. It is especially nice with a piping hot loaf of garlic bread!

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