Broad BeansFor many broad beans are the first taste of summer. Going into the garden and picking that first pod, opening it up to find nestled in the silky cocoon, tender young beans to be eaten there and then in the middle of the veg patch..
Broad beans have been a staple food in much of the Mediterranean and North Africa since the Stone Age as they are a good source of protein, fibre, vitamins A and C, potassium and iron. Although popular in Southern Italy where they are often eaten as a snack with pecorino cheese in Northern Italy they are considered, by older generations, to be animal feed.
This recipe is a delicious, summery dish and can be made using frozen blanched beans.
Broad Beans
Broad Beans in Tomato Sauce
- 3 chopped spring onions
- 1tbs olive oil
- 150g chopped tinned tomatoes, or use really ripe fresh tomatoes
- 1 tbs each of chopped dill, mint and parsley
- 1/2 tsp sugar
- seasoning
- 120 ml stock or water
- 500g shelled broad beans
Sweat the spring onions in olive oil until just beginning to soften, add the tomatoes, chopped herbs, sugar and seasoning.
Add the stock or water and the shelled broad beans, simmer for 10 minutes and serve.
Tip
When they are young there is no need to double pod but as the pods mature then I do recommend doing so, you will yield approximately 500g on beans from 1.5kg of pods. To double pod blanch the beans and refresh under cold water, the skins will then slip off easily. This is a somewhat tedious task and is probably best done in front of the TV or whilst listening to the Archers Omnibus!
Quick ways with Broad Beans
Toss cooked broad beans with some crumbled feta, chopped mint, a glug of olive oil and a squeeze of lemon juice for a quick salad, or crush the beans with feta and mint and serve on toasted ciabatta.
Fry some pancetta or streaky bacon until crisp and add cooked broad beans, stir to coat and serve as a side dish.