[vineweevil1]

I showed a pod from my overwintered aquedulca (sp?) to a neighbour on the allotment ans he said I should take some home to eat so I did.   The pod was about 10" long and the beans inside about 1.5cm at the biggest (inside that a bean 1cm.  I boiled them with some rice (about 12-15 mins simmering) and they went grey, mushy and tasted 'orrible (with the bit in the centre being less 'orrible).

So did I a) pick them to late or b) cook them to much or c) just don't like broad beans???  I had heard about taking the shell of older beans but would have thought that this size were ok?  I have a whole 2.4m x 1.2m bed of these things, I have to find a way to eat them......!

[gillie]

Aquadulce Claudia is not the most flavoursome variety of Broad Bean.  If the beans were about 1.5 cm. long they would be better poached gently and then the greyish outer skin taken off to reveal  bright green flesh inside.  This is quite a tiresome job but greatly improves them as a vegetable.

Then I usually serve them tossed in olive oil.

Cheers,

Gillie

[vineweevil1]

Thanks for the reply.  I might try this with some more, I certainly have enough to play with.  How long should I poach them for?

Would it help then if I picked them smaller, could I leave their skins on???

[gillie]

"How long should I poach them for?"

If they are really fresh perhaps only five minutes. rry sticking a fork in one.

i"f I picked them smaller, could I leave their skins on"

Yes.

Cheers,

Gillie

[Ropster]

yes defo over cooked, broadbeens are the best so please persivere with them
I would still eat in the skins at 1.5cm, yummy, cant wait for mine to be ready