Jeni Wright, Eric Treuille, Le Cordon Bleu

Broad Beans

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Young broad beans are soft and tender, and can be eaten whole. Always boil or steam them first, as certain beans contain toxins which are only neutralized in cooking. Mature pods are tough, and the beans need to be shelled and skinned following the method here.

Shell mature beans as for peas and discard the pods. To remove the skins, first blanch beans, then slit the skin around one end using a small knife. Press the other end between your fingers and squeeze the bean out.

© 1996 All rights reserved. Published by Le Cordon Bleu.