Double Peeled Broad Beans
>> Thursday, December 23, 2010 –
cold weather crops,
using garden produce
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?
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.
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!