Broad Beans, also known as Fava beans or Faba beans, originated from the eastern Mediterranean region. In the Old World, they were considered a staple and were the only legumes consumed prior to the discovery of America. The broad bean contains a surprising amount of nutrition: high in protein and natural fibre, while low in saturated fat, cholesterol and sodium. These delicious and nutritious broad beans are in season through the spring.
- Skill level:
- Moderately Easy
Things you need
- Large stockpot
- Large bowl
- Ice water bath
- Slotted spoon
- Broad beans
Remove the broad beans from their pod, discarding the hulls
Blanche the broad beans in boiling water for about a minute. Strain and remove them to an ice water bath.Once the beans have cooled and sunk to the bottom of the ice bath, remove their skins.The skins split during blanching, making removal easy.
Boil the skinned beans, covered in water, until done. Young beans take as little as 8 minutes. Older, more mature beans, take 20 minutes or longer. When done, they are the consistency of al dente pasta with a slightly sweet, nutty flavour.
Season to taste and serve, or add the cooked beans to your recipe.
Tips and warnings
- Broad bean pods resemble green bean or pea pods, approximately five to seven inches long. The number of beans per pod ranges from one or two to over ten, based entirely on the subspecies of bean.
- When served mixed with corn kernels, boiled broad beans become the Depression-era classic dish called succotash.
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