Lin, an oily rag reader from Leamington Spa in the UK, has a cooking question. “It’s summer here, in the UK, and despite trying very hard to stagger my vegetable crops, I always end up with a surplus of mature broad beans. Does anyone have any ideas of what to do with broad beans once they’ve got big and tough?”
16
Apr
3 Comments
PJN from Auckland writes, “Shell the beans, gently cook them, then make into a pesto which can be frozen in small containers. Tastes very good.”
Hank from Rotorua has these suggestions. “I try to get as many young beans into the freezer early in the season as I can, but as the beans age, the ‘younger’ older beans can be podded and blanched and then the grey outer skin of the seeds can be removed before freezing. If they really have gone ‘over’ leave the pods to dry out on the plants. I use the best ones for seed for the next year, and pod the others to store as dried beans for a delicious Sardinian side dish. Soak the dried beans overnight (15 hours) then simmer with a dash of olive oil in water with chunks of pork belly (cut into cubes about two to three cm) till tender (about an hour), skimming off the impurities as they cook. Then make a dressing in a dish using extra virgin olive oil, slices of garlic, chilli flakes and chopped flat leaved parsley. Drain the beans and pork, and toss into the dressing. The heat from the beans and meat brings out a delicious aroma. Tastes great.”
Paul from Paraparaumu has this tip. “Regarding the excess of broad beans – or any beans for that matter – harvest, cook really well and then puree. This can be used to flavour soups, thicken gravies and sauces etc. Freeze what you don’t use straight away.”