BROAD BEANS: HOW TO PREPARE

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BROAD BEANS: HOW TO PREPARE
6th November, 2014

Broad beans: to peel, to double peel, or not to peel?

Very young broad beans can be cooked, pod and all, in a stir fry or a soup. The larger, older, pods need to be removed before cooking to reveal the beans inside. These beans still have a skin that can impart a strong flavour, and the extra time needed to double peel may be worth the effort. Basically, for some dishes the delicate double peel is light and beautiful; while for other dishes the ‘earthy’ taste that the single peel leaves may be desired.

How to cook broad beans

Remove the beans by pulling them out of the furry pods.

 

Cook the the beans for around two minutes, then drain. Cook slightly longer for bigger beans.

 

Place in cold water to stop the cooking process.

To double peel, lightly squeeze out the bright green inner pods.

 

Taste them and see if the flavour is worth the time involved!

 

 

 

 

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