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Broad Beans

Preparation and Cooking

 

Broad Bean Recipes  |  Growing Broad Beans |  What's In Season 
More Vegetables -  Prep & Cooking times

 

 Common Name: Broad Beans, Fava Beans
Family: Fabaceae
In Season: June - September   (best)
Buying: Choose crisp, moist and smaller pods which are not bulging and are undamaged.
Storing: In a cool, dry place  for up to 3 days
Allowances: 150g/+5oz  per person
 

General Preparation of Broad beans

Whilst the whole pods of very young specimens can be  eaten much like mange touts, usually the outer pods are too tough to eat, so the beans need to be removed from the shell  and cooked on their own.  Wash in cold water. All but the youngest early-season beans are best blanched in boiling water for 1 minute. Drain immediately then make a nick in the top of each bean and slip out of the pale outer skin revealing the deep green bean.  Cook for  a further 3-4 minutes. Alternatively, you can cook the beans  in boiling water for  5-8 minutes if you don't mind eating the  skin.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x x x x x x
             
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x Y x Y x x x

 

Suitable Cooking Methods for Broad Beans
     

Bake/Roast

 x

 

Boil

 y

4 - 8 minutes

Fry/Sauté

 x  

Microwave

 x  

Steam

 y 5 - 10 minutes

Stuff

 x  
     

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