One of my favourite things is popping the broad beans out of their fluffy pods. I love the smell. I used around 20 pods if not a few more to get enough beans for this meal. The more the merrier I say. Once all the beans are extracted, boil them in salted water for about 4 minutes.
When done, drain the beans and you can begin one of the most satisfying pursuits imaginable. Squeeze the beans out of their grey, papery cases. Some will come out easily with just a small pinch whereas some require the insertion of a fingernail to get things moving.
You’ll end up with a mound of bright green beans that can’t fail to cheer you up. To go with the beans, boil some new potatoes until cooked and fry some bacon – I managed to use some collar bacon which cooks so beautifully.
Broad beans happen to come out at the same time as mint in the garden. It just so happens that they are excellent partners together. To make a summery, fragrant mint dressing you’ll need: small handful chopped fresh mint, good glug of olive oil, a little white wine vinegar, a small crushed garlic clove and salt and pepper. For this particular dressing I used 3 parts oil and just less than 1 part vinegar.
If you’re getting the mint from the garden, be careful to wash it first. Having an insect in your meal is extra protein that no one is likely to appreciate. Put the potatoes, bacon, broad beans and dressing together in a bowl. This is one of those meals that is equally good hot, cold or luke warm. I threw a few chopped spring onions in at the end too.
The first broad bean meal of the year means one thing to me, Summer is just round the corner.
All That I’m Eating