eat BROAD BEANS
Wednesday, July 28, 2010
We love broad beans simply boiled, buttered and served with the Sunday roast. They're also wonderful when partnered with bacon or pancetta.
Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system).
For the freshest broad beans try a farmers' market or, better still, a Pick Your Own farm. Choose crisp-looking unwithered pods.
After picking, broad beans quickly lose flavour with each day that passes. Keep them cool and eat them quick. Freshly picked beans can be frozen very successfully after briefly blanching them.
Split the pods and remove the beans (only the pods of VERY young beans are edible). The pale green skins can be left on or removed according to preference (older, larger beans have thicker, tougher skins). To remove the skins, blanch in boiling water for one minute and then rinse in cold water. Slip off the skins before finishing by boiling or steaming until tender (approx. 2 - 5 minutes).
Habas fritas (deep fried or roasted broad beans) are a delicious and addictive bar snack, popular in Spain.