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The First of the Season Broad Beans

I’m right at the edge of the climate range for broad beans.  I have to plant them as soon as it gets cool enough, and hope that they are ready to harvest before spring really takes hold.  They’re not my favourite green vegetable – they take too much peeling to get to the double peeled green beans.  But these very young ones, sauteed with peas and kale, butter and lots of garlic make it them worth the growing.

There’s a knob of butter and just a couple of tablespoons of water in the bottom of the pot.  I shall put the lid on and cook, holding the lid on and shaking the pot frequently, for about 5 minutes until most of the liquid is evaporated and the beans are tender.  And serve with roasted organic free range chicken and winter vegetables.

{ 4 comments… add one }
  • dixiebelle September 26, 2010, 5:32 pm

    *doing a broad bean dance* Yeah, love them, love them!! I peel the beans from the pod, but don’t peel the beans themselves (never have?!). If the pods are young & tender enough, I finely slice those and lightly boil them along with the bean part. Dob of butter, some cracked black pepper, SUPERB!

    Ours are not quite ready to start eating, so I cheated and bought a kg of them from local markets… I hope it doesn’t take away from eating our very own home grown ones later this week?! Surely not, these are my favourite beans we are talking about here. My own will just be superb-er that the market ones!! 😉

  • Celia @ Fig Jam and Lime Cordial September 28, 2010, 5:52 am

    Thanks Linda, I didn’t realise we could eat the young ones pod and all! Our broadbeans and peas are just starting to make baby pods, it’s incredibly exciting! 🙂

  • louise October 4, 2010, 9:44 pm

    I made my first broad bead and garlic pasta tonight and have enough beans for felafel tomorrow night. Not one aphid to be seen in the garden and kilos more to harvest !

  • Linda October 5, 2010, 7:19 pm

    Lucky you!

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