tips + tricks
+ COOKING WITH BROAD BEANS
takes a little bit of preparation, but it’s worth it. Depending on the age of your beans, you’ll most likely need to double peel them. Shell the beans from their pods and blanch them in salted boiling water for no more than one minute. Peel the grey skins to reveal the bright green beans, then refresh them under cold running water to halt the cooking process and retain their brilliant colour.
+ BROAD BEANS ARE IN SEASON
in spring. When they’re unavailable fresh, you can buy them frozen at most supermarkets. Thaw the beans and use them in these recipes as directed.
+ YOU’LL NEED FOUR CUPS
of shelled, peeled beans for the pasta and two cups for the bruschetta and salad.