How to Prepare Broad Beans

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By G. K. Bayne
eHow Contributing Writer

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Broad beans, more commonly known as Fava beans, have been eaten and enjoyed for thousands of years. They are believed to have originated in the Mediterranean, and the beans have been found in Egyptian tombs as food for the dead. Fava beans are at their peak when young and tender, but older more mature pods can be cooked and eaten also. Fresh Fava beans are available during the early summer months in many grocery stores and farmer's markets. Fresh broad beans must be shelled from both the pod and the inner waxy coating before eating.

Difficulty: Moderate

Instructions

Things You'll Need:

5 lbs. fresh broad beans Large bowl Large saucepan or stockpot Colander Water

Shelling the Beans

Step 1

Break the end of the bean, and pull the string from the broken end to the opposite end of the bean.
Step 2

Pull apart the pod to expose the beans inside.
Step 3

Use your thumb to break the beans away from the pod shell and into a large bowl.
Step 4

Boil the beans in water for 3 minutes. Drain in a colander and rinse with cold water.
Step 5

Squeeze the broad bean from the waxy shell coating into a bowl. They are now ready to cook.

Cooking the Beans

Step 1

Place the desired amount of shelled broad beans in a large saucepan or stockpot. Five pounds of fresh broad beans will yield approximately 3 cups of cooked beans.
Step 2

Add fresh water to approximately 1 to 2 inches above the level of the beans.
Step 3

Bring the beans to a boil. Then turn the heat down to medium low, and simmer for 2 hours or until the broad beans are tender.

Tips & Warnings

Shelled broad beans will keep in the refrigerator for several days before cooking. Once shelled, broad beans can be frozen or canned for future use. Various spices and ham or other meat bones can be added to the broad beans while they are cooking for added flavor. Shelled broad beans can be added to soups and stews. They will cook as the soup or stew cooks on the stove.