The Very English Broad Bean

In pretty much every other veg box for the past several months, there has been thrown several giant green pods of what I originally thought were peas. Of course, they aren’t peas, they are broad beans, aka fava beans! Now don’t be scared, these beans are absolutely amazing when fresh and well worth the bit of work it takes to get them out of the endless pods they are in. I love the taste of fresh veg and thus prefer to make the recipes as simple as possible.

Ingredients: (Serves 2)

2 handfuls of broad beans in their pods

salted butter


1. Remove outer pods by snapping off one end and removing string that runs along the length of the pod. Pop out beans, discard outer pods.

2. Now remove all waxy inner pods off of the bright green beans underneath. It’s easiest to use your thumbnail to pierce it, then peel off. This will take some time but it’s better to do it now rather than boil them first then remove the inner pods, which might be less time-consuming but also more finger-burning.

3. Now that you finally have the beans ready to cook, bring a pot of water to a boil and dump the beans in. Blanch for no more than three minutes.

4. Drain, place in some sort of serving device and put in a small dollop of salted butter. Let it melt, stir gently, eat! Perfect with chicken, beef, fish, anything.

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