Allotments 4 All

I've got a decent crop of broad beans but I'm not sure how best to cook them? Any ideas welcome, especially as to whether you "double-pod" them- it seems like a lot of trouble but I do find the inner skins are rather tough.

I steam them and onlky pick them when very young XX Jeannine

I love the inner skins too. FWIW I think people who find them bitter aren't eating them with the right things. They have a very robust taste and can hold their own against other strong tastes such as Chorizo and chilli.

As an example, yesterday I fried some Chorizo, then onion then mushrooms, a few chilli flakes, some black pepper and a pot of single cream. Pour this onto some cooked, drained pasta and stir through, then add some broadies that have been steamed until some are just starting to split. Mmmmmmmm.

steamed for a short time

Fry chopped onion in a little olive oil, add the beans, put the lid on the pan and cook gently till the beans are tender.

I don't remove the skins but try to pick them before they are too big.

I've never grown broadbeans - but they'll be on my plan for next year!

Debs

I might try adding a touch of garlic to the onions and beans ......

10 minutes simmer in boiling water.  I will have loads this year though and ain't got a clue on storing them.  Not sure wether to just freeze without blanching or eat them in abundance.

I blanche them very briefly then cool in cold water and freeze. Well worth it, and need virtually no cooking when thawed.

I like them in a creamy parsley sauce.

I'm hungry now.. ::)

Ollie's recipe is really taking my fancy..anything with chillies really.. ::) ;D
I grow broadies, but never really experimented with them as that bit of bitterness don't tickle my taste buds..but I'm going to have another go at them now.. ;)
So far I've just liked growing them..

If the inner skins are too tough then for me they stayed too long on the plant.  I either boil them briefly or steam them for a few minutes.  I like a nice parsley sauce on top, very green.

Steamed or sautéed in butter depending on my recipe. I never blanche before freezing.

Boiled in salted water till just done, then served dressed with a little butter.  Probably my second favourite vegetable after asparagus.

Hate to say this but I really hate broad beans, hub loves them and I cook them for him, :-\

Love 'em! Love them young and sweet and old and floury and the skins too. Mine aren't quite ready yet, they got planted lateish but I had some this lunchtime, simmered and in a salad with newly pulled baby carrots, diced red pepper, shredded mint and olive oil.

Had two boilings already. Love them boild in salted water ad served with a roast dinner.

The garlic worked well!

Made this yesterday- yummy but I'm not sure I can be bothered with the double-podding another time- will make sure I pick them young in future!
http://www.bbcgoodfood.com/recipes/6326/broad-bean-and-bacon-risotto

I never cook them, I eat them raw without the double skin. :-)

Welcome to the forum, Dragonette!