Podcast news: broad beansSeptember 24, 2009
I am only just learning how to eat these shiny little gemstones, but I love them. Karen Martini has an excellent recipe for linguine with tomato, prawns, peas and basil in Where the Heart Is, and I have used broad beans in addition to or in place of the peas (the secret is slightly mashing everything, so the flavours meld rather than having the effect of separate ingredients rolling off the pasta the way lots of prawn/pasta things do).
And my buddy the Lunging Latino introduced me to the deliciousness of very young broad beans fresh from the pod, simply dipped in very good olive oil and salt and eaten as a pre-dinner snack. (Correct, LL? Do pop in and clarify with any tips …)
But on the whole, I go in for the double-peeling. Time-consuming, but totally worth it. Just remember to buy an armful of pods, as the yield is pretty tiny. Pod the beans, blanch them in boiling salted water for a few minutes, drain and refresh in cold water, and then slip off the tough greyish skins to reveal these glossy, bright green sweeties.
An old Steve Manfredi article here sings the praises of this buttery favourite – and he doesn’t even blanch them, but double peels when uncooked. Sounds tricky to me but I may give it a shot. He has a simple but lovely-looking recipe too for BBs with orecchiette, butter & Parmesan. Can’t go wrong.
Any other broad bean fans out there? What do you do with them? Do tell…