1. To pod broad beans, break open pod and tease out beans inside. Small beans can be cooked and eaten in their skins. Larger beans need to be removed from their tough outer casing.
2. Break dull coloured skin with a fingernail and squeeze out bright green bean.
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3. Cook in boiling salted water for 8-10min until tender. Serve whole or puréed.
Use your skills to make these triple-tested recipes:
Broad beans and feta salad recipe
Pan-fried steak with broad bean pesto recipe
Or, why not add your freshly podded broad beans to this zesty greens recipe?
Oak chopping board, My Kitchen Cook & Bake standard roasting tin, Lakeland. Classic glass bowl (0.5 litre), Pyrex. Montreux saucepan (2 litres, 18cm), Kuhn Rikon UK.
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