Comments on: Broad Beans http://souvlakiforthesoul.com/broad-beans a food and travel blog Thu, 09 Feb 2012 20:32:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: joy http://souvlakiforthesoul.com/broad-beans#comment-11467 joy Wed, 23 Nov 2011 20:53:34 +0000 http://souvlakiforthesoul.com/?p=688#comment-11467 Hi! I always make this broad beans with the green :-).. slice it in pieces from about 1-2 cm diagonal, and cook them with fresh tomatoes and some garlic.. add thyme, salt and some oliveoil.. really nice taste! if you would like to eat the beans inside, you have to wait and let them grow on the plant for longer.. normally you let them on the plant till they are dry outside. then you can easy open them and pull it out of the skin. you can eat the skin also from the inner bean. if you cook them, do not add salt, otherwise the skin becomes hard like leather. when the beans are ready, add salt. you can cook them with herbs, but no salt before finish cooking :-) have fun! Hi! I always make this broad beans with the green :-) .. slice it in pieces from about 1-2 cm diagonal, and cook them with fresh tomatoes and some garlic.. add thyme, salt and some oliveoil.. really nice taste! if you would like to eat the beans inside, you have to wait and let them grow on the plant for longer.. normally you let them on the plant till they are dry outside. then you can easy open them and pull it out of the skin. you can eat the skin also from the inner bean. if you cook them, do not add salt, otherwise the skin becomes hard like leather. when the beans are ready, add salt. you can cook them with herbs, but no salt before finish cooking :-) have fun!

]]> By: Aaron http://souvlakiforthesoul.com/broad-beans#comment-6077 Aaron Tue, 16 Nov 2010 05:51:21 +0000 http://souvlakiforthesoul.com/?p=688#comment-6077 I agree. There is something cathartic about popping the little beans from their pods, and shelling the flesh from the rubbery membranes :) I agree. There is something cathartic about popping the little beans from their pods, and shelling the flesh from the rubbery membranes :)

]]> By: Jo H http://souvlakiforthesoul.com/broad-beans#comment-1225 Jo H Sat, 22 Nov 2008 07:29:41 +0000 http://souvlakiforthesoul.com/?p=688#comment-1225 Broad beans are called that in the UK where I grew up. I adored them (grown by my Dad) all through my childhood and I now grow them myself (in Western Australia). If you pick them young there is absolutely no need to skin the individual beans as well as shelling them (you can eat pods as well if you pick them very tiny) - the skins of the beans are very tender when green - as they mature they go greyer and become tougher and somewhat bitter. For me the very best way to eat them is just cooked plainly in boiling slightly salted water until very tender - one of my best memories is of broad beans, new young potatoes and crispy bacon - a regular meal of early summer in my childhood - yum! Broad beans are called that in the UK where I grew up. I adored them (grown by my Dad) all through my childhood and I now grow them myself (in Western Australia). If you pick them young there is absolutely no need to skin the individual beans as well as shelling them (you can eat pods as well if you pick them very tiny) – the skins of the beans are very tender when green – as they mature they go greyer and become tougher and somewhat bitter. For me the very best way to eat them is just cooked plainly in boiling slightly salted water until very tender – one of my best memories is of broad beans, new young potatoes and crispy bacon – a regular meal of early summer in my childhood – yum!

]]> By: maria v http://souvlakiforthesoul.com/broad-beans#comment-1201 maria v Wed, 19 Nov 2008 07:44:42 +0000 http://souvlakiforthesoul.com/?p=688#comment-1201 broad beans - i wonder if the term is a kiwi/ozzie one, as i grew up in new zealand calling them broad beans, altho' i know most people around the world call them fava beans, which confuses greeks, as we call the yellow split pea dish fava. you dont actually need to peel them completely to get a good tasty dish from them, try this one of mine: http://organicallycooked.blogspot.com/2008/05/broad-beans-with-artichokes.html you can omit the artichokes, but they do go well together. potatoes can be added instead broad beans – i wonder if the term is a kiwi/ozzie one, as i grew up in new zealand calling them broad beans, altho’ i know most people around the world call them fava beans, which confuses greeks, as we call the yellow split pea dish fava.
you dont actually need to peel them completely to get a good tasty dish from them, try this one of mine:
http://organicallycooked.blogspot.com/2008/05/broad-beans-with-artichokes.html
you can omit the artichokes, but they do go well together. potatoes can be added instead

]]> By: Jeanne http://souvlakiforthesoul.com/broad-beans#comment-1008 Jeanne Fri, 24 Oct 2008 14:28:37 +0000 http://souvlakiforthesoul.com/?p=688#comment-1008 The first time I tried broad beans I could not BELIEVE the amount of wasted "packaging" and the amount of effort required! But I am now so sold on the taste that the effort is worth it every time for me. Try combining then with green beans over mozzarella with a basil dressing - there's a recipe somethere on my blog... The first time I tried broad beans I could not BELIEVE the amount of wasted “packaging” and the amount of effort required! But I am now so sold on the taste that the effort is worth it every time for me. Try combining then with green beans over mozzarella with a basil dressing – there’s a recipe somethere on my blog…

]]> By: [eatingclub] vancouver || js http://souvlakiforthesoul.com/broad-beans#comment-1007 [eatingclub] vancouver || js Thu, 23 Oct 2008 06:43:04 +0000 http://souvlakiforthesoul.com/?p=688#comment-1007 The peeling, the peeling! But they do look good so maybe the peeling was worth it? The peeling, the peeling! But they do look good so maybe the peeling was worth it?

]]> By: MPG http://souvlakiforthesoul.com/broad-beans#comment-868 MPG Sun, 12 Oct 2008 06:42:19 +0000 http://souvlakiforthesoul.com/?p=688#comment-868 Aww...sorry for all the pain, but at least they tasted and looked good ;) Love all the bowls you find! Aww…sorry for all the pain, but at least they tasted and looked good ;) Love all the bowls you find!

]]> By: bee http://souvlakiforthesoul.com/broad-beans#comment-866 bee Sun, 12 Oct 2008 04:13:29 +0000 http://souvlakiforthesoul.com/?p=688#comment-866 what spectacular pictures!!! i love the simple styling of your shots. what spectacular pictures!!! i love the simple styling of your shots.

]]> By: Emiline http://souvlakiforthesoul.com/broad-beans#comment-864 Emiline Sat, 11 Oct 2008 18:15:19 +0000 http://souvlakiforthesoul.com/?p=688#comment-864 Sounds like a lot of work. I'd be tempted to buy them, just to try them, but I know we don't have fava/broad beans here. Maybe you could make a pasta dish with them? Then you wouldn't need very much. Sounds like a lot of work. I’d be tempted to buy them, just to try them, but I know we don’t have fava/broad beans here.
Maybe you could make a pasta dish with them? Then you wouldn’t need very much.

]]> By: Lulu Barbarian http://souvlakiforthesoul.com/broad-beans#comment-845 Lulu Barbarian Fri, 10 Oct 2008 03:12:54 +0000 http://souvlakiforthesoul.com/?p=688#comment-845 According to Steve Solomon in his book, Growing Vegetables West of the Cascades, broad beans are fava beans (koukia) and are sometimes also known by the names horse beans, bell beans, winter beans and tic beans. Fava beans are amazingly cold-hardy; in fact, here in California I grow them as a winter cover crop with the added bonus of edible beans come spring. A side note that will probably be interesting only to fellow veggie gardeners: the botanical name is Vicia faba. Vicia is the vetch genus, thus fava beans are neither a bean nor a pea, but rather a very large vetch. According to Steve Solomon in his book, Growing Vegetables West of the Cascades, broad beans are fava beans (koukia) and are sometimes also known by the names horse beans, bell beans, winter beans and tic beans. Fava beans are amazingly cold-hardy; in fact, here in California I grow them as a winter cover crop with the added bonus of edible beans come spring.

A side note that will probably be interesting only to fellow veggie gardeners: the botanical name is Vicia faba. Vicia is the vetch genus, thus fava beans are neither a bean nor a pea, but rather a very large vetch.

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