Just a few seasonal ingredients including Broad Beans

Last week I harvested my first handfull of broad beans for the season.

I do love broad beans – particularly double shelled broad beans.  There are two groups of broad bean eaters in this world, those who double shell and those who don’t bother and I fit firmly in the former camp.  While I have eaten decent dishes, usually involving Indian spicing, with broad beans that have only been shelled once I always double shell mine (unless they are really, really tiny).

I tend to use broad beans either in pasta dishes or in vegetable side dishes.  Last week I ate them for lunch with some freshly harvested potatoes and garlic.  I boiled the beans and potatoes.  Double shelled the beans when they were cooked.  I then heated a little bit of olive oil, sauteed the garlic, potatoes and beans in it and then seasoned with salt and pepper.  I do think a bit of salt really helps this dish along.

I’m sharing this meal as part of Thursday’s Kitchen Cupboard.  Its always great to see what else people have prepared with their harvest this week.