Broad Beans

Broad Beans
Buying organic is good (don’t be fooled into thinking the pods will protect the beans inside from pesticides).

A fancy canape: boil the beans. Peel them (fiddly but worth it) and scatter with rock salt. Serve while still warm. Done this way, they taste a lot like delicious edamame beans.

Serve boiled with parsley butter; in pasta with feta cheese and bacon/prosciutto/lardons etc; or in an omelette or scrambled eggs.

Peel and mash with crème fraîche, salt & pepper to make a hummous-style dip.

Freeze for a handy standby for emergency pasta or risotto.

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