Broad beans

Sunday Independent (Ireland) - Life - - APPETITES -

Broad beans are one of the quin­tes­sen­tial sum­mer veg­eta­bles, and they make a per­fect ad­di­tion to sunny sal­ads and light fish dishes.

In Italy, they some­times cook the beans in their pods while they’re still thumb-length, but if they’re any big­ger than that, they will need to be pod­ded.

The kid­ney-shaped beans in­side the pods are great sauteed in but­ter or boiled in salted wa­ter. Peel them af­ter you cook them (if you have the time and the in­cli­na­tion) and serve them straight away. Al­ter­na­tively, to make a de­li­cious pesto, whizz them up with olive oil, some finely grated hard cheese (such as a Parme­san), salt and freshly ground black pep­per.

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