[Swing Swang]

'Favas com Chourico' (broad beans with garlic saussage) for something hearty:
http://www.gastronomias.com/portugal/ribatejo006.html

For something delicate - boil very young beans for a couple of mins, plunge into cold water, and skin. Dress with either a mint-based or a leaf coriander-based dressing. Serve on a leaf of red lettuce or similar for a good colour contrast as an accompaniment for salt-cod quenelles (pasteis de bacalhao http://www.theworldwidegourmet.com/recipes/pasteis-de-bacalhau-cod-fritters/) as a starter.

SS

[Livinhope]

It's a matter of taste, but I will eat broad beans any way they come.......in pod, out, young, old, hot or cold, even raw.  We had young ones yesterday with roast chicken, (bought), potatoes, carrots and courgette, all from the garden.

[catllar]

OK Livinhope, try this one!  We were recently served baked broad beans with drinkies at a friends' house. She pods, blanches and peel them then spreads out the beans on a baking sheet and puts them in a low oven till they become pale and dry and crispy. No, she wouldn' tell me how long it took, ( I think perhaps as long as it takes to drink a couple of G&Ts) so I'll just have to try. Once they are baked they are tossed in a dribble of oil and sea-salt. Bit of a fag to do I should think, but might be fun to try. certainly kept us guessing and a lot healthier than crisps. It might be a good way to use the older hard beans, p'raps?

[Livinhope]

That sounds interesting and tasty,  I presume they weren't hard like dried beans.  Just read your post again, gotta try this one.

[Swing Swang]

catllar - it is a bit of a fag, but they can be brought reasonably cheaply at med. deli's (or even on holiday) if you like them.

[catllar]

Ahah! Didn't know you could buy the little devils! Perhaps that's what she did and was telling us porkies! I will look out for them!

[titch]

The shop Julian Gravesa sells them.... They are delish
I like them with my roast, covered in gravy but hoping to try something different this year, and some great idesa here

[Livinhope]

The shop Julian Gravesa sells them.... They are delish
I like them with my roast, covered in gravy but hoping to try something different this year, and some great idesa here
[/quote

To save me hunting through the whole shop can you tell me what they are called just incase there may be more than one broad bean thingy?

[titch]

Think they only do one sort, they will be witt the nuts and bombay mix etc, they are called satay broad beans.
Just read my previous post and I don't eat the satay ones with gravy, only the fresh ones! Just thought would clarify that one in case aqyone thinks I am odd in any way

[Livinhope]

Think they only do one sort, they will be witt the nuts and bombay mix etc, they are called satay broad beans.
Just read my previous post and I don't eat the satay ones with gravy, only the fresh ones! thJust ought would clarify that one in case aqyone thinks I am odd in any way

As if we would think that

[taterfork]

I usually have them with new potatoes and some grilled Gammon with Parsley sauce over the top very tasty yum yum

[gypsy]

I have not tried this yet but it is suposed to be nice.
Boil and mash (or blend)broad beans
add to equal amount of mash potato ,
add one garlic clove
a tablespoon of olive oil
some salt and pepper and blend the whole lot together.
Serve as you would mash potato

We were served something like this in Italy, stuffed inside a roasted bell pepper with a fried egg on top, I did not fancy it but when I tried it I really enjoyed it. CC

[Poolfield2]

Now I feel hungry again