[WendyT]

I've been given a huge number of broad beans that are a little past their best for freezing and I wondered about about turning them into chutney.  Does anyone have any experience of this?  Any thoughts on whether it would work or should I just experiment away and hope for the best?  I thought about using a runner bean chutney recipe as a base and then taking it from there.

I'd love to hear from anyone on this subject and all advice welcomed.

Thanks

[arugula]

Val has a runner bean chutney recipe on the main site, here:

http://www.allotment-garden.org/recipes/chutneys/runner-bean-chutney

Perhaps you could adapt it?

[WendyT]

Thank you.  I was thinking about something along those lines, but as I've never seen broad beans used in a chutney I was worried that the consistency might be wong somehow?

[sunshineband]

http://www.farnhamfood.com/?p=653

I have made pate before, with coriander leaves chopped in it.This one here is similar

If you have loads, I thought you might like another idea as well 

[Madame Cholet]

Thank you.  I was thinking about something along those lines, but as I've never seen broad beans used in a chutney I was worried that the consistency might be wong somehow?

give it a go most things go in chutney somewhere in the world and if you like it eat it and enjoy

[Alastair-I]

Use them for a BB hummus, it's the perfect way to use up elderly broad beans.  Freeze them now and make the hummus fresh when you need it.

Boil the beans for ten minutes (you can cook from frozen without defrosting) and then strain off the cooking water.  Allow to cool and then squeeze them out of their skins.  Mash with olive oil, salt and lemon juice to taste.  It's really rather moreish.  The OH was a bit doubtful before trying it, but I doubt I'll be allowed to use them for anything else now - she's even planted BB herself this year after always maintaning she didn't like them.

Edit:  Mash with olive oil, garlic, salt and lemon juice to taste

[Madame Cholet]

Use them for a BB hummus, it's the perfect way to use up elderly broad beans.  Freeze them now and make the hummus fresh when you need it.

Boil the beans for ten minutes (you can cook from frozen without defrosting) and then strain off the cooking water.  Allow to cool and then squeeze them out of their skins.  Mash with olive oil, salt and lemon juice to taste.  It's really rather moreish.  The OH was a bit doubtful before trying it, but I doubt I'll be allowed to use them for anything else now - she's even planted BB herself this year after always maintaning she didn't like them.

I think i'll have to grow some myself just to try this mmmmmmmmm. 

[Li]

Alastair i will be trying this with my next harvest todays have all gone in freezer thank you for sharing

[Alastair-I]

I've just added a quick edit.. how could I forget the garlic? 

It is important to pop them out of their skins, otherwise the skins introduce a bitter taste.

[cheshirecheese]

I was also going to suggest a recipe along these lines, and you can actually freeze the pate/broad bean houmous too.  The garlic is slightly less pungent after freezing, but it's still yummy.  I put it in those little mini-houmous pots wrapped in cling film and then put several in a grip-seal bag.  You can then take individual portions out as and when, and they don't take long to defrost 

[cheshirecheese]

There's also this for Broad Bean Soup, adapted from an original recipe by Jane Grigson ...

http://www.riverford.co.uk/feed/in:recipes/broad-bean-soup-for-children-who-hate-broad-beans/