Seasonal Specials > Broad Beans 18 July 2007
Posted by cath in easy, specials, summer, variations, vegetables.trackback
Broad beans are in season at the moment and taste fantastic fresh from the pod. The pods are larger than peas, but basically the same idea – unless they are very young (baby broad beans), you don’t eat the pod (but it does make a lovely stock for vegetarian food).
Broad beans go fantastically well with pancetta (plus this might help you get broad beans on the menu for those more fussy about their veg!).
Broad beans steam really well, taking about 5-6 minutes, but less if they are very small and young. Just remove them from the pods, rinse and steam. Serve with a knob of butter.
Here are two methods of cooking broad beans:
If you’ve got a few large handfuls of broad bean pods you can make a very quick and easy, vegetarian broad bean pod stock. Just cover the beans in water in a large pan, bring to the boil and simmer for 15 minutes. Strain out the pods and reduce the remaining stock. You can reduce it right down to a syrupy liquid and freeze in cubes (or small batches), or just reduce to taste. Stock with a good flavour and consistency will give you a base for making soup or risotto.
Broad bean pod stock (front) and
Pea pod stock (back) – reduced and frozen
You can mix pea and broad bean pods together, or do pea-pod stock in the same way. Don’t simmer for longer than 20 minutes – vegetables like these pods release their flavours quickly and can get bitter if overcooked.
what stores sale them