Broad Beans

Churchmouse

Ooh broad beans!!! In the greyish skin, out of it, raw, cooked, I LOVE 'em!!
My suggestion would be send them all to me and I'll dispose of them for you!:D

Fountaine

# 11

So much for tomorrows lunch ....

Have eaten them raw..... lovely ... Bought back memories of "scrumping" peas, beans, blackcurrants and would you believe radishes many years ago from my Uncle Mike's allotment !

kittiwoz

I agree broad beans are much nicer skinned. If they are very young I think you can get away without butthey are quite easy to skin. I boil them, strain them, then dunk them in a big bowl of cold water. Then I just pick the beans out and pinch the skin at one side so the skin splits at the other side and the beans just pop out.

I like them in salads or with a raita dressing. I've also tossed broad beans, spring onions and sliced frankfurters in a little melted soft cheese with a tsp of mustard, a dash of lemon juice, a little water and some black pepper to make a warm pasta salad. Very nice with some small chunks of smoked cheese melting into it too.

Punky

My OH isn't keen on veg but loves this recipe

Serves 2
250g (podded weight) baby broad beans
1 tablespoon olive oil
100g of spicy Spanish chorizo, finely sliced

Cook the broad beans in boiling salted water for just 2 mins. Put the oil in a small pan and fry the chorizo in it for a minute. Throw the beans in the pan and toss with the chorizo until the beans are heated through and coated with spicy oil. Serve and enjoy!

skintchick

I like broad beans, but the frozen ones are all tough

Any ideas what I can do with them? will they go into soup? Can I mash them? Are they good in casseroles?

skintchick

OK, I can clearly do nothing with them. I'll chuck them. Shame.

Linda32

The only thing I've found so far thats no good for soups is sweede, takes too long to cook. I found that out last night, although I'm sure I've used it before.

I'd use them in soups.

Linda32

The only thing I've found so far thats no good for soups is sweede, takes too long to cook. I found that out last night, although I'm sure I've used it before.

I'd use them in soups.

VickyM_2

no no no!! If you mean the skins are tough, steam them and then pod them so you've just got the lovely tender inside bit, which you can then serve as a veggie, put in a stew, add to your pasta sauce or whatever. it is a bit of a faff but better than chucking them. honest.

beemuzed

I think they might be a bit overpowering in soup, tho' I've not tried. Should be fine in a casserole though.