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November 22, 2011

Spring Broad Beans


One thing that’s even better than growing your own herbs and vegetables (and legumes) in the garden is actually eating them – a feat that too often evades the lazy sharehouse gardener.

In late spring, broad beans – such as those growing in Asha’s back garden – are plump and sweet, and ready to be picked and eaten.  Despite taking a little bit of work they are delicious, especially when eaten fresh.

Broad beans need to be double shelled – something Stephanie Alexander says is an ideal job to do with a friend. “You chat and peel and before you know it, the beans are all ready”.

Remove the beans from the outer shell, before dropping them into boiling water.  After 30 seconds or so, remove the beans and run cold water over them.

Prick the outer skin with a nail (or a fork or teeth if a compulsive nail biter), and squeeze out the rich green coloured beans.  A large amount of beans delivers a much reduced bowl of beans.

We didn’t have a mortar and pestle handy, so we served them whole.  I’m pretty glad we did, the texture of the beans is the real highlight.

We added olive oil, salt, pepper and a little Romano cheese to the beans, and served them on some bread which had been toasted and rubbed with a garlic clove.

A really tasty spring snack.  Ryan.

I may be a little biased but these beans were seriously tasty. I’m not your regular bean/pea lover- unlike my house mate PDubz has been known to eat a bowl of peas and olive oil for dinner.

However, with a little seasoning and a few helpful ingredients these squishy little guys were truly delicious. I especially love the fact that during this process we planted, picked, peeled, cooked and ate the beans all within the tiny space at the back of my house.

Home produce = win.

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