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Broad Beans

July 4, 2011

My February sown broad beans Aquadulce Claudia recovered well from an invasion of black fly and are still producing lovely pods. However the larger they get the more fibrous the bean becomes and the tougher they are to digest so I now double pod them. The simplest way to do this is to peel off the outer shell and place the beans in a saucepan with just enough water to cover.  Bring to the boil for 2 minutes maximum then turn off the heat and leave to cool. The tender, bright green inner bean will then slip from the tough outer shell with the greatest of ease.  If cooked for longer they tend to crush so it’s important to time them very carefully. I sprinkled them with finely chopped mint and at the very last minute, gently folded them in to a risotto. Delicious.

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