Broad beans are one of the delights of spring. Enjoy them while they last!
They should look moist and crisp, never collapsed and flabby. If you can, select smaller pods. 1kg of fresh beans in the pod will yield about 350g of beans when podded (2/3 cups) and approximately 225g (1 1/2 cups) after double peeling. To do this, the beans are first peeled from the shells, immersed in boiling water for 30 seconds, then quickly run under a cold tap to cool. You nick the outer skins with a fingernail and flip out the green bean within. It is a very time-consuming task, but the beans are virtually cooked by the time the skins are off.
Here are four delicious broad bean recipes perfect for making use of a bumper crop.