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Broad beans

Broad beans are small oval shaped creamy green beans with a distinctive flavour and a smooth creamy texture. They are available either in the pod or removed from the pod. Choose young small tender plump pods or small beans for the best flavour.

How to Use

Broad beans are usually served cooked and can be eaten hot or cold. Broad beans are a popular summer vegetable, serve simply with a sprinkling of fresh herbs such as parsley, chives, dill or thyme. Or include cooked broad beans in salads. For a quick, tasty supper fry some chopped streaky bacon, stir in some cooked broad beans, sprinkle with salt, pepper and fresh parsley and serve with warm crusty bread or mashed potato.

How to Prepare

Small broad bean pods up to 7 cm long, with the beans inside, are quite a delicacy, if you're lucky enough to find them they can be cooked whole simply wash and top and tail before cooking. To remove larger beans from the pod, snap off one end of the pod and split it open to reveal the broad beans. Wash the beans before cooking.

How to Cook

Broad beans can be boiled or steamed. Cook small broad beans in the pod in boiling water (without any salt or the skins turn tough) for 5-7 minutes until just tender. Cook broad beans in boiling water (don't add salt or the skins tend to toughen) for 5-10 minutes or steam for 7-12 minutes, the cooking time will depend on the size and age of the beans really fresh, small beans will cook quickly while larger, mature beans will take longer. When cooked, remove larger beans from their skins as they may be tough.

How to Store

Keep refrigerated after purchase.