This is a seasonal vegetable available locally mostly from the middle of June to the end of September. Yet, in recent years, you may also find them off season during the winter months at a little extra price. Young beans are always preferred over the matured ones, as the matured ones have a tougher outer skin encasing the bean.
Fresh broad beans, also known as fava beans are nutritional giants. They’re a superb source of fiber, folate, protein!!, vitamin C, vitamin A, manganese, and potassium.
If there’s one downside to fresh beans. They can be a chore to prepare. The traditional way of cooking broad beans involves peeling open their big fuzzy pods, emptying out the four or five plump beans within, tossing all the beans in boiling water for a minute, plunging them into a bowl of ice water, and then peeling off the outer whitish skin of each bean to get to the shiny green bean within. Phew! But who needs tradition? Eat them when young and forget about the peeling process.
Broad beans are small oval shaped creamy green in colour with a distinctive flavour and and a smooth creamy texture. They can be available in the pod or removed from the pod. Broad beans are usually served cooked and can be enjoyed hot or cold. Broad beans are a popular summer vegetable, serve simply with a sprinkling of fresh herbs such as parsley, chives, dill or thyme. Or include cooked broad beans in salads. Preparation is simple, wash and top and tail before cooking. To remove larger beans from the pod, snap off one end of the pod and split it open to reveal the broad beans. Wash the beans before cooking. Can be boiled or steamed to provide 97 calories, 0.6 g fat, 11.7 carbohydrate and 7.9g protein per 100g.