With the abundance of broad beans this spring and early summer we are eating a range of yummy recipes most days. We freeze and dry the excess, to then use throughout the year in a range of recipes, especially when there is a shortage of fresh vegetables from the garden. The dried beans we use in Felafels as Fava beans. The frozen beans we use as we would fresh broad beans, in frittatas, curries and as a lovely addition to plain kicharee. With the double podded beans, we use as a side vegetable instead of needing to purchase frozen peas.
Warm Broad Bean Salad
- Broad beans
- Simple dressing with 2/3 Olive oil and 1/3 lemon juice
- Salt and pepper to taste
Cook broad beans in boiling salt water for 2-4 minutes, depending on size i.e. the smaller they are, the less cooking they need. Run under cold water to stop the cooking. Add the remaining ingredients and serve immediately.
Smashed Broad Beans
(Adapted from Stephanie Alexander, Stefano’s Smashed Broad Beans, the Kitchen Garden Companion, 2009)
- Double podded broad beans
- 1 clove of garlic (or more if you like it garlicy)
- extra virgin olive oil
- Salt (we used our locally harvested Dimboola Pink Salt)
- Freshly ground black pepper
Roughly crush broad beans in a mortar and pestle, mix with plenty of grated pecorino cheese, olive oil crushed garlic and salt and pepper to taste. .
Freezing broad beans
Blanch (par boil) freshly podded beans for approx. 1 minute, cool under cold running water to stop the cooking process. To minimise clumping together, freeze first on trays for 1 hour, and then put into clip lock bags, to be used as needed throughout the year.
This year for the first time we have frozen some double podded beans to be used throughout the year in the dip, as well as a side sweet green vegetable.