Many people don't know how to prepare broad beans. 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 baby) 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.
Blanching the broad beans speeds up the podding process
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. 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!
What are broad beans?
Broad beans are also known as fava beans. The outer seed pod can only be eaten in very young beans. Otherwise it's the seeds within the pods that you want to eat.
Broad beans are popular in Middle Eastern, Chinese, South American and African cuisine. Dishes made with broad beans include:
- falafel
- ful medames
- Mexican bean soup.
See more dishes made with broad beans.
Here's how to prepare broad beans
- Remove the beans from their outer pods.
2. You'll be left with beans that look like this.
3. Place in a pan of boiling water and boil for 2 minutes.
4. Drain and immediately place in very cold, or iced, water to stop the cooking process.
5. Gently squeeze each bean until the inner section pops out.
6. Discard the outer skins.
If you find it boring then it's ok to eat a few along the way to motivate you!
What to do with your cooked broad beans
You can add your broad beans to a salad or eat them cold as they are.
Alternatively you can gently reheat them in a pan or by stirring into a risotto or pasta dish.
Or try making something with them like these broad bean, feta and dill bites.
Pin how to prepare broad beans for later
How to cook broad beans
How to prepare broad beans
Ingredients
- 500 g broad beans
Instructions
- Remove the beans from their outer pods (see pictures above)
- Place the beans 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. Discard the outer skins.
- Add to a salad, reheat, or stir into a risotto or pasta dish.
If you like this you might also like this recipe for green beans with tomatoes and black olives.
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Margaret Aitken
Thank you for your clear & precise "How To" instructions for the broad beans.. I look forward to trying them.
Mandy Mazliah
Hope you enjoy them Margaret!
Sheila Armstrong
I did wonder about blanching to freeze and thought I'd try removing outer shell.....mmm yum yum. In Portugal I tried a paste made of these, think it was called BIGILIA, delish on crusty bread. Not sure about Fava beans after that FFFFF from Hanibal Lecter tho'!
Mandy Mazliah
Oh that sounds interesting - I will have to check that out.
martin
I grow my own broad beans- picking, cooking and removing skin (as above) well worth it but does take time. Try frying the left over ''second skin'' in butter/olive oil with salt and pepper to season till slightly crispy. Not quite the new 'chip' but makes the effort of double podding more worth while.
Mandy Mazliah
That's a great idea - I'm always up for hearing new ways of reducing food waste - thanks for sharing
Jen
Prepared as you recommend, the beans look both lovely and tasty. Along with fava or braod bean recipes, however, please consider posting that individuals who have the most common enzyme deficiency in humans; that is, G6PD deficiency-- cannot eat them without risking serious illness.
Mandy Mazliah
Glad you enjoyed the beans and thanks for pointing that out.
Nj
I've been eating (and hating) grey broad beans since I was a child. This has completely changed the way I think about them, thank you!
Mandy Mazliah
Hi Nj, I'm so pleased to hear that! They really are a different vegetable without the grey outer skins
Judith
after I have double podded can I then freeze in beans?
Mandy Mazliah
Hi Judith - I haven't tried this but I don't see why not
Christine
can cooked broad beans be frozen?
Mandy Mazliah
Hi Christine, I haven't tested them but I'm sure you can.
Pat
Thanks for this. My wife has been getting me to eat them with the inner skin on , after having picked them from the garden. Was able to show her from your instructions.
Mandy Mazliah
Hope you enjoy them Pat!
Patrick Trenberth
Yes I have. Broad beans are a great cropper and well worth planting.
Mandy Mazliah
The snails ate my broad bean plants this year - will try again next year!
Patrick Trenberth
Regular dosage with slug and snail bait is a must. I also use bird netting over a bamboo frame as birds will come and scratch up young seedlings as soon as they see them
Mandy Mazliah
That's good advice - thanks Patrick
Bob
Ice water and then...? Cold beans?
Mandy Mazliah
You can then reheat them - eg by stirring into a risotto - or use cold in a salad
Severien Vits
They do not just taste better double podded but they look so much better as well I find, so bright green, beautiful!
Mandy Mazliah
That's such a good point! They go from greyish wrinkly things to beautiful green gems 🙂