Posted in Kitchen Tips

What to do with excess broad beans

While I am on a roll…!

Save the best ones for next year, (plant in March, you need cold winters for them to set fruit) allow them to dry in a cool, dry place in their pod.

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De-pod the victims who are going to be eaten.  I never peel the beans themselves.  Who has time?  Pick them when they aren’t too big and they will be fine as is.

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Broad bean falafels (On top of seitan and zucchini burgers.)
Use them to make the best falafels you’ve ever made.  Process into fine pieces in a food processor bowl along with onion, parsley, garlic, chilli, cumin, coriander, salt and pepper and then add flour or vital wheat gluten to glue together. I cook mine on the sandwich press (which is why they are flat) and freeze extras for later.

Use for soup, (blend, or use whole in miso or pho) or dips.

Broad Bean “Crumble”: Roughly process then fry with herbs (sage, rosemary,oregano thyme etc) and garlic and stock powder.  Serve with flat bread or pasta…you can make creamy sauce by adding white wine and coconut cream.

Eat as a snack with beer (like eda mame but pods already removed).  Cook whole (de-podded) beans on sandwich press when nearly done add some soy/garlic/chilli/pepper/sesame seeds.

IMG20170228113238.jpgGyoza dumplings: process raw beans to a rough crumb.  Stir fry or cook on sandwich press with a sauce of your choosing (we used rendang for something different).  Wrap in round gyoza wrappers, pinching closed at top with fingers and using a flour-water ‘glue’ to seal shut.  Cook in fry pan with lid or on sanga press, splashing over a bit of water towards the end of cooking to steam them through.  Serve with a soy sauce and vegenaise blend.

For those you won’t use imminently:

Freezing them is the best option.  They come out just like new ones when defrosted, in fact better, as they need less cooking time.

Drying them is great if freezer space is limited but then they end up a bit ‘mah’…the skins toughen and they aren’t that exciting imho.  They take a long time to soak and cook.  If you have one, use a pressure cooker.

Broad beans are also known as fava beans.

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(As always, these are ideas only, please ensure that you are happy with the safety of preserved food before you consume it.)

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