Broad Beans

The latest gift coming from the garden this week are broad beans.  As a wee little gal, I can not remember any enjoyment from picking these beans.  The experience was always marked with "stop picking the soft ones" as my father added, "pick the firm ones".  I wished that the crop would self-destruct but instead it is one of the easiest crops to grow being among the most ancient plants in cultivation.  As an adult, I have developed an appreciation for this richly delicious bean.  

And broad beans are highly nutritious.  They are rich in protein, phosphorous, and vitamins A, C, P, E, K.  Fresh broad beans have also been credited with helping to keep cholesterol levels low.   

When picking these beans, the pods should be pale green and feel full, soft, and tender.  The beans, ideally, need to be eaten within a couple of days and should be stored in the refrigerator.  Otherwise the carbohydrates in the beans turn to sugar therefore altering the flavour of the bean.  If you are unable to use the fresh beans within this time they do freeze well and should be frozen soon after gathering.  Shell the beans and place on a cookie sheet to freeze just as you would with berries.  

 

Young broad beans can be cooked whole, rinsed and boiled for no more than 5 minutes until tender.  However, as the beans become older they tend to develop a tough outer skin.  If this is the case boil the beans lightly, then remove the outer skin when cooled.  

Here is my favourite recipe for using fresh (or frozen) broad beans.  

Broad Beans With Chourico

Heat 2 tablespoons olive oil in a frying pan.  Add 5 3/4 oz sliced chourico and saute for a few minutes.  Add one small chopped white onion and saute for a few more minutes until the onions begin to get soft and the chourico starts to brown.  Add 3 cloves of garlic, and continue to cook for a minute more.  Season with black pepper and a small chili pepper.  Add 1/2 cup of white wine and allow to cook until some of the wine has reduced a wee bit.  Add 2 cups of fresh (or frozen) broad beans and allow to cook on high heat for a few minutes until beans and tender when tested with a fork and until the flavours have been allowed to mingle.  There should be just a bit of sauce at the bottom of the pan at this point.  Stir in a handful of fresh parsley and a couple of splashes of red wine vinegar.  Season with salt and black pepper if needed.  Serve warm with grilled Portuguese bread.  

  

Serves 4-6.