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.