Broad Beans
They’re a bit like marmite aren’t they? It’s not unusual to have a love hate relationship with the original bean. I say original, because the phrases “bean feast” and indeed “beano” were coined in honour of this classic English legume. Even those who actually like broad beans can occasionally wish the skins of the more elderly specimens weren’t quite so tough. So, I offer some practical guidance.
It is possible to cook the pods whole when they are very young. As this method should be confined to Europeans and allotment owners who can procure beans when they are only a few centimetres long, I won’t offer any such recipes here. Jane Grigson, in her classic vegetable book, advocates the use of gloves during podding to avoid black staining of your fingers. I advocate the use of someone else. Child labour is entirely acceptable.
Recipes are often vague as to the relative weights of pods and shelled beans. Divide by 3 – 1kg of pods delivers about 300g of beans. If you are removing the skins, reduce by a further third ie 200 to 250g. Removing the skins is a lot of work but will also remove much of the bitter flavour so many of us hate. As a rough guide, if the “scar” where the bean is attached to the pod is a dark colour, the beans have aged and the skins will be better removed.
“Beans and Bacon” combine exceptionally well. They are served as such everywhere – with chorizo in Spain, with prosciutto in Italy. Try them with some fried bacon bits or gammon. They also work very well mixed into a green salad. The following recipe is equally good with beans skin on or off, but if you want it smooth, do skin them.
BROAD BEAN “HOUMMUS”
150g shelled broad beans
2 tbsp olive oil
Juice and grated Zest of 1 lemon
Mint – about a handful, finely chopped
Salt and Pepper
Parmesan or Pecorino (optional)
Boil the beans until tender, about 5 minutes. Skin if you like. Put in a food processor with the other ingredients and puree. Taste and adjust quantities to your preference.
To serve, drizzle with more oil. A scattering of more chopped mint looks good. Shaved parmesan or pecorino really enhances the flavour.
Regards
The Gourmet Doctor
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- Broad Beans
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