| Broad beans are
the oldest of all our beans, dating back to stone age times. Mystical
beliefs were that broad beans, when offered in marriage ensured the birth
of a baby son. And these kidney shaped beans were important enough to
warrant the death sentence for their theft from open fields.
In the past the broad bean
was a staple food of the poor and often roasted and ground to make
flour, but equally enjoyed by the rich, who served it with sumptuous
rich sauces. With no class distinction food like this can be used as
frugal or as fancy as one prefers.
Sadly they are a neglected
vegetable, as this wonderful hard little bean offers such a robust
flavour and is highly nutritious; full of phosphorous, vitamin A and
C and is notably rich in protein.
The time to enjoy home grown
broad beans is during the months of May, June and early July. Earlier
in the year they are imported from Spain and cannot be appreciated
at their best.
They are used extensively
in Middle Eastern dishes. In Italy the raw beans are served with a
piece of pecorino cheese and in Greece they are also traditionally
eaten raw, washed down with some intoxicating ouzo.
The pods should be pale green
and feel soft and tender. The beans need to be eaten within a couple
of days of purchase and stored in the refrigerator, otherwise the carbohydrates
in the beans turn to sugar which in turn changes the flavour of the
bean. They do however freeze very successfully if frozen soon after
gathering, then shelled and placed flat on a tray.
Young beans can be cooked
whole, rinsed and boiled for no more than 5 minutes. As the beans become
older they develop quite a tough outer skin. The easiest way to tackle
this is to boil the beans lightly, then remove the skin when cool.
The beans can then be added back to boiling water or steamed, whatever
cooking method is preferred.
The classic accompaniment
to the broad bean is parsley sauce or mixed with a salad with the summer
savory herb. There are many other ways in which to use the beans, try
adding them to pasta or rice dishes, in soups, pâtés or
even added to omelets.
The recipes below will give
you some food for thought this Spring. |
