The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: morri2 on September 17, 2010, 09:22:48 am

Title: Broad Beans
Post by: morri2 on September 17, 2010, 09:22:48 am

I have an abundance of broad beans this year - does anyone know a way I can freeze them without them becoming grey and sour like the ones in in the supermarket?

Title: Re: Broad Beans
Post by: Fleecewife on September 18, 2010, 01:09:54 am

I blanche and freeze them when they are still small and tender, definitely before the scar at the top of each bean turns black, and they stay green in the freezer.  I have missed quite a lot this year, but no point in freezing them now as I know they will be too big.  I did once try skinning them ie removing the thick outer skin, then making the inner green bits into bean burgers - it took forever and I decided that life is just too short.

Title: Re: Broad Beans
Post by: morri2 on September 18, 2010, 01:35:18 pm

Thanks for that - I'll have a go at freezing them.  This is my second batch so they are still quite small, certainly not the big tough ones that develop when left too long.  I once tried broad bean soup, but it was dreadful!!!

Title: Re: Broad Beans
Post by: Samantha on September 18, 2010, 02:58:18 pm

Yup blanching is definately the way to go :)

sam