Broad Beans

£2.50

/

500g

About our Broad Beans

Broad Beans (or Fava Beans as they are known in the US) are a classic vegetable that is incredibly seasonal. They are usually planted in November or February and are one of the early producers of late spring/early summer, when not much yet is available. As such, broad bean season only lasts for a few weeks, so make the most of them whilst you can!

How to Cook

Broad beans need to be shelled before eating, (the pods can be composted). Whilst the beans are young and tender, they are at their most veritile and the entire bean is eaten. You can throw it into curries, soups or stews, or stir it through pasta or a rissoto. It also makes a classic side to most dishes.

Once the beans are larger, they can benefit from a longer cooking time as they can start to dehydrate. Throw them into your cooking a little earlier and allow them to soften up fully

Some people also double pod their broad beans. This is usually done by blanching the beans first, then pinching the tops on the broad beans and squeezing the inside flesh out of their skin. This results in a creamy texture and superior flavour and can incredably versitile albiet somewhat time-consuming. They make a fantastic mashed avocado on toast substitute, or blitz into an amazing broad bean hummus.