The Skinny on Broad Beans

Our local farmers' market is in full swing, and like past years, I love making my Sunday trip to the market to stock up on the freshest, local, organic produce. There really is no comparison to the quality of this produce.
And right now it's the season for fresh broad beans, also commonly called fava beans. These are like the T-Rex's of beans! They're huge and beastly looking, leaving produce lurkers questioning how to tackle them! Well, while they involve a little more prep than say green beans or snow peas, they are actually easier than you might think.

First, be sure to buy the beans as fresh as possible, and to use them soon after purchasing - within a day or two if possible.

Shell the beans. The pods are thick and dense, but easy to pry open. I typically break the end and get the stringy bit that runs along the side edge. If you can get that, pull it down the side and the side opening easily opens up. If you can't get the stringy bit, the pods are still easy to tear open. Then, get a small pot of water boiling.

Then, steam the beans for just a couple of minutes - long enough to bring them to a bright green inside the skin - but again, just a couple of minutes. Overcooking will bring the beans into 'greyish mushy pea taste and texture' territory, and we don't like that. So, after just a couple of minutes steaming, remove, and, to stop the cooking process, run the beans under cold water (in a strainer or the steaming basket) for a minute or so.

Next, slip the skins off the inner bean. This part takes a few minutes, so if you have little helpers, this is sure to keep their hands busy.

Our girls loved this job, as you can see two different pairs of hands working through the beans. (and, while little hands might dent and dig into the beans some, it's still totally worth them joining in!).

Finally, season the beans simply. I used a squeeze of lemon juice and drizzle of olive oil, finished with a sprinkling of sea salt. Next time I pick up broad beans, I'm going to work them into a spread/dip... will keep you posted... until then, pick up some broad beans at your own local market and give them a try!