Broad beans are an excellent vegetable source of protein and fibre. This may be a winning combination for weight loss. ... Broad beans are also rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy. In the US, they're known as fava beans.
Broad beans should be podded from their velvety jackets before using. Slit each pod along its seam and run your thumb along the furry inside to push the beans out.
To double pod – or remove the thin skin that covers each individual bean – blanch the beans for 2 mins, drain and cool under cold water before using your nail to slit the leathery skin, then pop out the bright green bean. If the broad beans are particularly large, this outer skin can be quite leathery. Although double podding can be labour-intenstive, it's a theraputic task that reveals creamy, vibrant, sweet beans that sing of the flavours of spring.
About 12+ pieces, total of about 500g.
