If the answer to this is no, it may well be that it is the skin on each bean that you don't like. If removed, the bean becomes a whole different entity!
I picked a small amount of these this morning, de-podded and blanched them. Once cold I processed them as follows:
First, tear a small amount of the skin from the end opposite to the white/brown mark where it joined the pod.
And outs pops the bean.
I then open freeze these and bag once frozen. They take just a few minutes to cook from frozen in lightly salted water or can be gentle sauteed in butter with a squeeze of lemon juice.
This method works particularly well with large beans or those bought from the shop that have usually been picked ages ago. Yes, I know, life is too short for some of you but doing some each day builds up to a lot of nice beans for winter as well as using the smaller ones in summer.
I also had 1/2 a cereal bowl of mixed blueberries, raspberries and blackcurrants. Some were added to a basic sponge mix to make muffins - I only had 2 eggs so everything was weighed to match their weight:
The rest were made into small crumbles.
hello,
ReplyDeletemmh your baking looks delicious!!!
and the broad beans will be taste great on a cold winter day.
please forgive me my bad english-
have a nice day,
regina
Thanks Regina, have a nice evening yourself!
DeleteMe and DB hate the taste of broad beans. Can`t stand them, popped out of their skins or not. The baking looks delicious, though.
ReplyDeleteThey are not my favourite vegetable but I don't mind eating them once out of their skins. I love the sight and smell of the flowers and OH loves the taste so only grow a few plants (16 this year).
DeleteYum yum! Very tasty! My husband can't stand runner beans but likes broad beans - and to me they are very similar in taste?! Good idea about the skins, though, for anyone who may not like them - worth a try.
ReplyDelete