John Myers
Broad beans are also called a field, sow, pork, horse, cattle, fab beans, or large beans. From a botanical point of view, they do not belong to the beans, but to the vetch family.
Origin
The broad beans have a long tradition. They have been known in Europe since ancient times. It is assumed that they come from the Middle East. It then spread further from the Mediterranean region. Before the green beans and later the potatoes came to us from America, the broad beans were a common food in our country.
Season
Unfortunately, the season for fresh broad beans is short. Outdoor grown specimens can be bought from June to the end of August. Imports from the Mediterranean countries are offered a little earlier. Frozen, dried, or canned, the beans can also be enjoyed all year round.
Taste
Broad beans taste best when young. You can tell by the fact that the skin is still nice and tender and the seeds are pale green or milky white. When cooked, they either retain their color or turn brown. The first variant tastes mild with a slightly nutty taste. The dark variant has a rather strong aroma. Note the smaller and younger the seeds, the tastier they are.
Use
Fresh beans are a bit time-consuming to process, but the taste is always worth it. The kernels must first be removed from the shell, washed, and then boiled in water or broth. Broad beans are also available frozen in stores. If you choose this variant, make a little effort and remove the leathery skin from the seeds, they will taste much better that way. The bean is also available in dried form. You have to soak them first and then boil them until soft. They are also available in cans for quick bean recipes. They are usually pre-cooked and suitable for immediate consumption. The beans taste very good in salads, as a side dish, in pasta dishes, in soups, and with meat. They also harmonize perfectly with other types of beans, as our runner bean recipes show. Up to 500 g of kernels are obtained from 2 kg of pods. This amount is enough for about 4 people.
Storage/shelf life
If you do not want to eat fresh broad beans immediately, you should leave the seeds in the shell. You can then store them in the fridge for a few days. Removed from the shell, the kernels spoil within a day. You can also freeze the beans if needed. To do this, blanch the cleaned and washed seeds for about 3 minutes. Then allow to cool, wrap and freeze. This keeps them fresh for up to 12 months.
