Author Topic: Broad Beans (Read 3268 times)

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?

Fleecewife · « **Reply #1 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.

morri2 · « **Reply #2 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!!!