Cinnamon Posted May 18, 2008 Share Posted May 18, 2008 My plants are doing really well, & it won't be long until I harvest loads of Braod Beans. But,I have never cooked them or with them before - anyone got any good recipes? Quote Link to comment Share on other sites More sharing options...
TAJ Posted May 18, 2008 Share Posted May 18, 2008 Very boring - I just use them as a veg - boiled in water, or if frozen I cook from frozen in a bit of butter. Tracy Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted May 18, 2008 Share Posted May 18, 2008 I love broad beans You can make a broad bean mash if you cook them in boiling water, then de-skin them, put them back in boiling water and then mash them up. You can also use them, skinned, cold in salads. Tessa Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 19, 2008 Share Posted May 19, 2008 Some people really don't like the skins on them Sarah! Boil a few for a few minutes until they are tender and find out what you all think of them - the skins go grey and are OK on smaller, younger beans but can be a bit tough on older beans. I love them, with the skins on and could just eat a bowlful of beans with butter on............. if you and yours don't like the skins than you may be reduced to skinning them They are lovely in a bean salad....... and with mash as Tessa does them..... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 19, 2008 Share Posted May 19, 2008 I had never eaten a broad bean until a couple of years ago. The are lovely in a potato salad (skins off....I don't like the skins, I find them bitter). They have a gorgeous glistening jewel-like quality when freshly picked. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 19, 2008 Author Share Posted May 19, 2008 Great, thanks ladies, I knew I could get some ideas from you Quote Link to comment Share on other sites More sharing options...
Snowy Posted May 19, 2008 Share Posted May 19, 2008 Good timing Sarah - I've just noticed some of mine are nearly ready for picking! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 19, 2008 Share Posted May 19, 2008 I make a lovely Italian pasta sauce - tomato sauce with onions and garlic, a spot of Harissa paste, tuna and broad beans. It's a real fave at home Mine are podding up nicely too now (from the seeds you sent) Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 19, 2008 Share Posted May 19, 2008 My first ones got nibbled by pigeons and slugs and have just got a few flowers on, and my second sowing are only 3 inches high Who can smell the lovely scent of broad bean flowers, aparently it is one of those smells which some people, my OH being one . can't smell. They smell divine One of my favourite early summer meals is grilled bacon with fresh new potatoes from the garden and fresh young broad beans with their skins on. i don't like them cooked in the pod which some people do when they are very young. Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 19, 2008 Share Posted May 19, 2008 I think they smell divine as well! Our bees would have loved all the field beans around now...... Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 20, 2008 Share Posted May 20, 2008 Mine were lovely, and i loved the distinctive black and white flowers. They are podding up nicely now Quote Link to comment Share on other sites More sharing options...
Guest Posted May 20, 2008 Share Posted May 20, 2008 Mine are also ready and I was wondering what to do with them. James says they taste lovely - I think I could eat them from next week, but only raw in salad but I would like to know other ways of doing them for James! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 20, 2008 Share Posted May 20, 2008 You could steam them in salad Pengy. They are lovely with either a creamy or tomato sauce. Tell James that he's a good boy to eat his beans.. I can't get Rosie to eat them Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted May 20, 2008 Share Posted May 20, 2008 Or you ould do Nigellas slow roast lamb with beans - take a carrot and an onion and whizz them in the processor til chopped but not mush. Boil your broad beans for about 10 minutes, and fry off the shoulder of lamb. Then remove the lamb and in the same pan fry a couple of cloves of garlic and then add the onioni and carrot mix. Then add the broad beans and either some stock or white wine and boil for a few minutes more. Put the veggies into a big oven proof dish, bung the lamb ontop, add some more garlic cloves and sprigs of rosemary. Cook at about 150 (whatever that is) for no less than 3 but up to 8 hours covered in foil - don't let it dry out. For the last half an hour turn it up to 180. The meat FALLS off the bone, the veggies are TO DIE FOR, have a look in her Feast book for the real version, this is just what I remember and how I do it - I found this recipe after my glut of broad beans a couple of years ago. I'm doing it on Sunday actually at the christening, cos once it's in you can forget all about it! I'm hungry now! Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Guest Posted May 20, 2008 Share Posted May 20, 2008 If you get too many - just pod them and freeze them. They make a brilliant additive to soups and stews - and are fabulous when cooking a meal in a slow cooker. I am still using last years harvest - will finish them just in time for this years In a slow cooker they take on the colour of the stock and the flavour and taste so creamy - they melt in your mouth or will jus mash down with a fork to thicken the casserole or stew Try a bean and ham soup instead of pea and ham - use only the smaller beans for that Quote Link to comment Share on other sites More sharing options...
henny penny Posted May 25, 2008 Share Posted May 25, 2008 I make a soup form the beans as no one likes them at home. I use a recipe from riverford called broad bean soup for people (or children)who dont like broad beans. Its lovely Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 31, 2008 Author Share Posted May 31, 2008 We had our first broad beans last night. I made a sort of potato salad with jersey royals,spring onion,may & broad beans, which we had with some really nice sausages - it was delicious Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 31, 2008 Share Posted May 31, 2008 I'm glad you liked them Sarah Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 31, 2008 Author Share Posted May 31, 2008 Just as well with the amount I still have left to pick! Quote Link to comment Share on other sites More sharing options...
Guest Posted May 31, 2008 Share Posted May 31, 2008 This is another Riverford recipe and DD1 and I really loved it for lunches last summer. I am growing my own beans this year so that I can eat it more often! Tomato salad with halloumi and broad beans (though I have used mozarella and feta too) Slice tomatoes and place in bottom of bowl. Sprinkle a little sugar and white wine vinegar and leave to steep. Slice and grill halloumi until golden brown on each side. Cook broad beans in boiling water until tender. Place Halloumi and chopped fresh mint leaves on top of the tomatoes. Add drained beans and squeeze some lemon juice + drizzle olive oil over the top. Toss and serve. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted May 31, 2008 Author Share Posted May 31, 2008 Mmmmmm - I love Halloumi Thanks Ginette Quote Link to comment Share on other sites More sharing options...
