Broad beans are a legume used in many cuisines of the world, incl. Mediterranean. It is healthy, rich in vitamins A and C, protein, fiber, potassium and iron. It tastes great when cooked.
Full of nutrients, broad beans keep you full for longer, thanks to the fiber content. To make sure it will be tasty, you should choose fresh seeds and prepare them properly.
How to choose broad beans?
When you want to buy the best broad beans, pay attention to its appearance. The seeds should be smooth, free from brown spots and mold.
Tip
Fresh broad beans should not be stored in a foil bag, especially in the sun, because then it spoils quickly. If you don't make it right away, keep the seeds in the refrigerator (up to 4 days).
How to cook broad beans?
Before you cook broad beans, you need to prepare them properly. If you have whole pods, remove the seeds (one pod generally has 2-5 grains and each has a pale green skin). You can leave them in the skin or peel them (the young can be eaten with the skin on). Don't forget to rinse the beans under running water.
One of the most popular ways is to cook broad beans in water, but there are also methods - steaming or in the oven.
Tip
If you want to peel broad beans, put them in boiling water for a maximum of 2 minutes beforehand. After draining, pour cold water over the seeds and start peeling.
Put the beans in a pot, pour water over them (water should cover them - use 2 cups of water for one cup of broad beans) and add a flat teaspoon of sugar (1 teaspoon per 1 kg of broad beans). When the water starts to boil, add 1-1.5 teaspoons of salt to 1 kg of broad beans. Cook covered for 15-30 minutes, depending on whether the broad beans are young or slightly older (if the beans are peeled, cooking time will be shorter and may be 8-10 minutes). Also, adjust this time according to the size of the seeds and how soft you want them to be (take out a few and check that they are cooked enough). You will recognize it, among others, after the wrinkled skin.
Freshly cooked broad beans are best placed in a colander and cool a little under running water. If the seeds were cooking together with the peel, this is a good time to peel them.
Tip
Depending on your taste, add a few cloves of garlic or your favourite herbs to the boiling water (e.g. cumin or fresh dill soothe digestive problems).
What to use broad beans and how to serve them?
It is best to eat the broad beans straight after cooking without any additives as a snack or with a bit of butter and garlic. However, there are many dishes to which it will be a perfect addition to, for example, salads, purées, soups, pastes or pastas.
Broad beans prepare quickly and anyone can handle it. It contains many nutritional values that are worth taking advantage of. Unfortunately, you have to remember that the season of broad beans is quite short.
