Broad Beans
Broad Beans were one of my least favourite vegetables when I was growing up as we ate the whole bean, complete with its leathery dull grey skin – Mum still doesn’t like them. I saw on a cooking show that you are supposed to double skin them, and I am now a big fan. You just get them out of their furry pods, pour boiling water on them and let them sit for a couple of minutes then rinse in cold so you can handle them. Sometimes you can just pinch and squeeze them out, but I prefer to slit the case with a knife before squeezing them out. Lovely tender bright green beans, yumm.
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