Broad beans are in season from May to September, but you can also buy them frozen to have all year.
To make sure you’re getting the best broad beans, looks for pods that haven’t withered. To prepare, split the pods in half and run your thumb along the inside to scoop out the beans. Remove the pale green skins by blanching them in hot water for 1 minute and rinsing in cold water, so you can slip off the skins easily. Finish by boiling or steaming them until tender, which should just take a couple of minutes or so.
There are so many ways to enjoy broad beans and they are so versatile. Think about using broad beans instead of peas for a change, or swapping half the peas for broadbeans for a mixed bean side dish, served simply with salt and pepper and a lick of butter. They also work well in risotto, in a salad or mashed with feta to top crostini, as a quick and easy party food that will see you through the summer.
This light potato salad with broad beans, peas and pesto makes a fresher take on a potato salad.
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