Ingredients: A Note on Broad Beans.


Broad Beans 

Alternative Names

  • Fava beans
  • Faba beans
  • Horse beans

Spring Vegetable

Broad beans are synonymous with spring, with their presence so fleeting. Here in Australia, that is from September through October. It is one of the few true seasonal vegetables.

Catch them when harvested young and sweet, as towards the end of their season they can become very mealy. They have a flat, fur-lined pod enclosing seeds that are used in soups, purees, stews, salads, stir-fries and combined with rice and pasta.

Native to Europe

Broad beans have been grown since ancient times, indigenous to Europe and a key source of sustenance in the Levant, Middle East and Mediterranean.

Allergies to Broad Beans

Unfortunately some people have a condition called favism,an allergy to raw broad beans that leads to anaemia and can render them toxic. Cooked broad beans do not have this reaction.

Buying and Storing Broad Beans

Choose crisp, moist and smaller (younger) beans whose pods are not bulging and do not have any spots and are not limp. They can be stored in the fridge for 2 or 3 days.

Cooking and Eating

As a rule, 1kg of whole broad beans yields about 350gm shelled beans.

Remove the beans from the pod and cook in boiling water for 3 minutes. Peel the pale skins to reveal the green bean. You can add the pods of the broad beans to the water while cooking them to intensify the broad bean flavour.

Broad Beans Broad Beans

Suggestions for Eating

  • Try Broad and Butter Bean Mash
  • Eat simply drizzled with extra virgin olive oil, or in spring-inspired salads.
  • Sprinkle with sea salt and eat as a snack with a beer.
  • For a pilaf, cook moghrabieh (large grain couscous) with saffron and vege stock. Then toss through blanched and peeled broad beans until heated through. Drain the moghrabieh and beans, stir through green coriander (cilantro), lemon juice and extra virgin olive oil.
  • Toss blanched, peeled broad beans with orrechiette, chilli, flat leafed parsley and extra virgin olive oil with shaved pecorino.
  • Braise, french style, in dry white wine with cos lettuce hearts, peas and spring onions.
  • Chop mint leaves and small spring onions finely, mash with some cooked and peeled broad beans. Add sea salt and black pepper, and the lemon juice. Spread toast with ricotta cheese and top with the broad bean mash.



From the Beans Series

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 09 Early Spring, 10 Mid Spring, Beans, Italian, VEGETARIAN and tagged , , , , , , , , . Bookmark the permalink.

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