Double podding, or double shelling, broad beans is the process by which you remove the tough outer skins, exposing the beautifully tender bright green beans. If you think you don’t like broad beans you’ve probably only had the slightly chewy, greyish un-podded beans and you should definitely give this a try. In fact I would go so far as to say that they’re not really worth eating unless you double pod them.
Back in 2011 (I remember the year clearly because I not only had a 16-month old toddler I was also five months pregnant with my second) I helped cater for a friend’s wedding. I don’t remember what the exact dish was now but I do remember double podding hundreds of broad beans. It took me AGES.
And then a couple of years later I learnt that if you blanch the broad beans it is about a gazillion times easier to double pod them. If only I’d known that in August 2011…
Since then I’ve always followed this method when I cook broad beans and the other day I thought I’d write the method up in a blog post in case there is anyone who like me knows to double pod their broad beans but doesn’t know that they need to blanch them first. I know a lot more about cooking vegetables these days than I used to!
Here’s how to double pod broad beans
Remove the beans from their outer pods.
You’ll be left with beans that look like this.
Place in a pan of boiling water and boil for 2 minutes.
Drain and immediately place in very cold, or iced, water to stop the cooking process.
Gently squeeze each bean until the inner section pops out.
If you find it boring then it’s ok to eat a few along the way to motivate you!
If you like this then try these broad bean, feta and dill bites.