Podding broad beans

[Monika]

I spent an afternoon today podding peas and broad beans and, as every year, I got frustrated about the slow and messy nature of podding broad beans. Is there an easy way of doing it?

[Geoff]

It looks like we'll have this problem soon. We are friends with an old couple in their 90s who would happily sit on our patio, admire the view, have tea and jam scones and shell peas and beans for hours. Unfortunately two years ago they moved South to be near their son. Last year with the poor crops it didn't matter but this year it looks like Greenshaft is going to keep us busy. So apart from sub-contracting I don't think there is an easy option.

[Colin_M]

Like Monika, I'd be interested to know people's advice on this.

Can I also ask, does this just cover taking the beans out of the long pods, or removing the skin round each bean itself too?

I have some very mature fat beans with quite tough seed coats. I'd like to remove these and split the bean in half, then maybe fry or roast the halves. Any advice on speedy ways to remove this seed coat would be useful.

[Monika]

Geoff and Colin, another afternoon today podding broad beans and then freezing them! Still as annoyingly slow as ever. And what a lot of waste there is, but at least it always makes beautiful compost!
I can't help with the "skinning" of the actual beans, Colin, as I have never done it, we pick them when they are quite young in order to avoid that, but I would think if you just scalded them for a minute in boiling water, they might be easy to peel.

[Beryl]

Colin I would think you would have to blanch the beans first to loosen the skins, then they should pop out easier. Still a fiddly job though.

Beryl.

[Geoff]

Remember to grow green ones next year.

[Colin_M]

Remember to grow green ones next year.

Can you elaborate Geoff? Green, as opposed to....?

[Geoff]

Grey. JBs favourite Masterpiece Green Longpod has a fantastic flavour and thin skins. I think all the green beans are thinner skinned than the grey ones like The Sutton.

[Granny]

I do the skinning of older broad beans at the time of cooking. I don't particularly like them on their own when they're older so tend to fry them with bacon etc. I boil/steam them first for a couple of minutes, then skin them. They slip out of the skins very quickly and can easily be done while the onion and garlic are frying! And because they've already been cooked they only need to be added at the end.
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Granny

[Pottyaboutveg]

Colin
Like the others I boil for a couple of minutes then put them in ice cold water the skin pops and so it is more easier to take off.

Good luck

Anyone got any recipies for broad beans we have a huge sack full. I know I have grown too many but did not think they would all come and it was the only thing the damm rabbits did not eat.

[Monika]

I once heard about a "broad bean pate" which sounded interesting, though I have never made it. That might be a good use for surplus broad beans, Pottyaboutveg. I freeze all our surplus (in generous double portions because it's usually just the two of us at mealtimes). That will take us through until the fresh ones next year!

[mandylew]

I grew crimson flowered this year and they were beautiful in blossom and gorgous scent but they dont taste nice at all, I'm not a great fan of broad beans anyway and these are worse than the usual. So i'm letting them dry in their pods and send them back to the HSL from where they came!

[Geoff]

I wonder why they became heritage? Usual reason!

[PLUMPUDDING]

I'm surprised about your Crimson flowered beans tasting dodgy. Perhaps you let them get too big. I pick mine when they are quite small - thumb nail sized beans when podded and they are lovely very tender, not too strong a flavour and a lovely bright green.

[Johnboy]

Hi Mandy,
I fell into the same trap this year and the Scarlet Broad Beans are total waste of space in comparison with the any of the Green Longpod varieties.
I agree with Geoff that this is why they are a heritage seeds. The testa on the bean is so tough that I was forced to further depod them when cooked and blitz them and mixed with some cream, salt and pepper and even then the taste was not I suspect as I had expected. Also a very low seed count per pod.
Certainly one not to grow in my opinion.
JB.