How to cook both fresh and dried broad beans: here are the tricks and tips to enjoy them at their best in different preparations.
Among the excellent seasonal legumes to be consumed in this period we undoubtedly find the Fava beans. Starring in the kitchen in the spring months, broad beans can be consumed fresh both raw and cooked or otherwise also dried after having soaked them and then cooked.
Typical of poor cuisine, broad beans should be consumed in moderation if you suffer from favism. But if you don’t have such problems then beans can also provide beneficial substances. But what are the tricks to cook them and enjoy them both fresh and dried? Let’s find out.
Here are tips and tricks for cooking broad beans
The protagonists in spring are the beans are legumes belonging to the family of Leguminosae or Fabaceae. Rich in nutrients, broad beans promote proper intestinal functioning by providing a fair amount of fibers.
In addition, they help to combat cardiovascular diseases and diabetes, in fact reduce the absorption, in the intestine, of cholesterol and sugars, allowing to reduce cholesterol and blood sugar.
The first thing to do after buying fresh beans is to clean them. In this regard we will have to choose those with the shiny and shiny pod. In addition, to the touch they will have to be stiff and not loose otherwise it means that they are already old.
The trick to knowing if they are fresh is break them in half if they make the typical noise which resembles a snap means that they are fresh otherwise if they do not make this sound it means that they are older.
Once the pod is open we have to pass a finger in the middle to detach the seeds. Gradually collect them in a container. At this point we remove the le one by one moreover, many also eliminate the external peel, consuming only the much more tender interior.
Another trick which can be useful to remove the skin from the beans is blanch them for 3-4 minutes so as to eliminate it more easily. But if we want to consume raw beans, this trick is not the most suitable because in this case the beans will be cooked, even if for a short time.
And now we come to dried broad beans. In this case we will find them already shelled from the pod and they will go soak before cooking. If the beans are shelled soaking will be faster, in which case the classic 8 hours of soaking that are done for dried legumes will suffice. If, on the other hand, the beans still have the skin, an a will be neededlonger soaking from 16 to 18 hours.
Finally, if we have any frozen broad beans we can cook them directly without letting them defrost first. Depending on the use to be made of them, either we put them directly in a pan with chopped onion and oil, or add them directly into soups or minestrone.
Otherwise they can be blanched in boiling water, then peeled and used as we see fit in our preparations.
For example, we can make a bean puree, or prepare a first course, for example, based on broad beans, pancetta and pecorino.
Let’s not forget that broad beans do retain well in refrigerator for 2-3 days then they will gradually lose their freshness as the days go by.