1 min read

Broad Beans


I’ve been wanting to cook with broad beans for a while now.  When I spotted these beauties at the market recently, my mind went into overdrive thinking of ways to enjoy them.  As per usual though, I took the simple route.  I used them as a side dish to some baked salmon I also cooked.  (You probably have noticed I don’t indulge in a lot of seafood but I’m trying…).

I think there were about twenty in my bag and I honestly thought it would yield a decent amount.  Instead I ended up with a miniscule amount.  They were actually quite small.  Perhaps they were young?  I paid premium for these and I’m not sure they were really worth all that bloody peeling!  I popped the beans out of their shell, blanched them and then refreshed them in some cold water.  Then I had to peel their outer skins!  I had no idea they were so much effort!  Anyway, I ended up combining them with some peas just to make the plate look fuller!  I then simply tossed them in a mixture of olive oil, garlic, red wine vinegar, salt and pepper.  For all my complaining they DID taste great though!  Some people…huh!

P.S Tomorrow I’ll cover the salmon dish.