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.

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14 Responses to Just a few seasonal ingredients including Broad Beans

  1. Daphne says:

    I double shell mine too. I like them so much better that way.

  2. I’m afraid we are single shellers as we usually have too many in a helping to double shell. Think of it as added fibre. All ours are being harvested from the freezer at the moment.

  3. Sarah says:

    Double shelled are definitely better for taste – worth the extra work to prepare them. Enjoy your broad beans harvest!

  4. Louise says:

    I am a double-sheller too. I love the idea of your broad bean and potato dish – simple and lovely. I am going to try this next time I grow bbs. I think i’ll add a little bacon and chilli and oregano.

    • Liz says:

      Oooo that sounds really nice, and more substantial – if only I had more beans then I would know what dinner would be tomorrow.

  5. Nina says:

    It depends on what I’m making as to whether I double-shell or not. Usually I do but not for this recipe which I really like:

    Portuguese Broad Beans
    Serves: 8
    • 5 tablespoons olive oil
    • 3 large onions, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons ? (teaspoons maybe?) chilli flakes
    • 2 tablespoons tomato purée
    • 2 cups (500ml) hot water
    • good handful chopped fresh parsley
    • salt to taste
    • 1/2 teaspoon freshly ground black pepper
    • 2 teaspoons paprika
    • 1 kg broad beans

    Heat oil in a large saucepan over medium heat. Cook onion and garlic until golden brown. Stir in chillies, tomato purée, hot water, parsley, salt, pepper and paprika. Bring to the boil, add broad beans and reduce heat. Simmer for 30 minutes, or until beans are tender.

    The recipe (which I downloaded from somewhere or other) says two tablespoons of chilli but that might be an error. It does depend on what chilli you use, I suppose. I use my home-dried ones and they are pretty hot so I use less than two tablespoons full.

    • Liz says:

      I may have to buy some beans from the farmers market to make this – my crop isn’t quite as prolific as I would like this year. I ate Broad Beans again tonight with feta, garlic, mint and olive oil and served it on olive ciabatta. Just delicious!!!! Why oh why didn’t I put in more seed? Actually I know why -= I ran out of seed – I oinly had about 6 left in the packet. Thanks for posting the recipe – do you think it would work without chilli? I will add some to mine but the kids will rebel if I add it to theirs.

      • Nina says:

        You could give it a try – maybe add a little more paprika to compensate? For me, though, the chilli is a must and I expect for you, too!

        Broad beans with feta and garlic etc sounds delicious! I’m going to try that one. I’m assuming the garlic was raw?

        I planted about 34 seeds – a ridiculous amount for two people, I know, but they have such a short season here and they freeze really well and they are so versatile. If they are still cropping when my daughter next comes, she will put a big dent in them, anyway.

        • Liz says:

          Yes the garlic is raw – because its fresh its reasonably mild and delicous. Next year I will definitely put more in – 34 sounds good to me as I watch the last few beans ripen and my appetite for them far from sated.

  6. Mac says:

    Double-shelled here, you recipe sounds delicious, got to try it someday when I get some broad beans growing again.

  7. Your new potatoes and favas look utterly delicious! I like them double-shelled, unless they’re tiny or I’m grilling them in the pod. Tried not double-shelling and found it left a bitter taste…

  8. Pingback: Monday Harvest – 26 November, 2012 | The New Good Life

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