How to Blanch Broad Beans

Blanching broad beans prevents them from declining during storage.

Blanching stops or slows the enzyme-producing action in vegetables so they retain most of their texture, color and flavor during storage. Blanching also provides minimal cooking for vegetables, allowing them to remain crisp and firm when served. Broad beans, or fava beans, produce large, edible seeds that look similar in size to lima beans but less flat. They are typically served fresh in their green stage, though they still require some cooking before you serve them. Blanching keeps them green and flavorful, whether you serve immediately or freeze them for later.

Things You'll Need

• Colander
• Pot
• Bowl
• Ice
• Slotted spoon or strainer

Instructions

1. Place the shelled broad beans in a colander and rinse them under cool water. Dispose of any damaged or discolored beans.

2. Fill a large pot with 1 gallon of water and set it on the stove burner. Fill a bowl with ice water and set it near the stove.

3. Heat the water in the pot to a full boil over medium-high heat.

4. Drop 1 pound of washed broad beans into the boiling water. Allow the water to return to a boil and boil the beans for four minutes.

5. Remove the broad beans from the water with a slotted spoon or strainer. Place the beans in the ice water and allow them to cool for at least four minutes.

6. Drain the ice water from the blanched beans. Serve the beans blanched, add them to other ingredients, or freeze them in a sealed container.

Tips & Warnings

• Use paper towels or old kitchen cloths to clean up after spills. The juice from broad beans leaves a brown stain on fabric.

References

• University of Illinois Extension: Beans
• National Center for Home Food Preservation; Blanching; Elizabeth Andress; 2006