How to cook broad beans

Double-podding takes a little time, but the sweet, fresh flavour of the beans inside makes it worthwhile.

If you’re in a hurry, the flavour of broad beans works harmoniously with other seasonal greens like asparagus or peas, so you can bulk out the quantities and save time on double-podding.

Blanching method

To make double-podding easier, try cooking the unpeeled beans in boiling water for two minutes. Drain and rinse with cold water to cool them quickly, then use your nail to break into each bean and remove the tough skin.

Basic broad bean recipe

Serves 4

300g podded broad beans
4 tbsp olive oil
1 lemon, juiced
few mint leaves

Tip the podded beans into a pan of boiling water and cook for two minutes. Drain and cover with cold water to cool, then drain again and peel the outer skin from the beans.
Stir in the olive oil and add lemon juice, salt and pepper to taste. If you'd like a softer texture, use a potato masher to crush a few of the broad beans. Fold in the mint leaves.
Serve on toast with shavings of pecorino or parmesan, or as an accompaniment to lamb, halloumi or fish.

What to do with cooked broad beans:

Cooked broad beans are incredibly versatile and can be served warm or cold. Toss them through salads with lemon, herbs and cheese like our lemony broad beans with goat's cheese, peas & mint, mash them with olive oil and garlic for a vibrant toast topping like our pea & broad bean hummus with goat's cheese & sourdough, or stir into risottos, pastas and grain bowls for added texture and freshness. They also work well blended into dips or stirred through sautéed greens for a simple side.

These are our five favourite recipes using broad beans:

1) Tomato, burrata & broad bean salad

Tomato salad topped with burrata and broad bean pesto in a bowl

Try a simple salad of ripe tomatoes and burrata, slathered with a broad bean-flecked salsa verde.

2) Pork chops with broad bean & minted Jersey smash

Pork chop with mashed potato and broad beans on a plate

Make the most of seasonal summer ingredients with pan-fried pork chops served alongside colourful broad beans, spring onions, mint and Jersey Royal potatoes.

3) Lamb lollipops with smashed minty broad beans

Legs of lamb on a board with smashed broad bean topping

These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter.

4) Chilli broad bean fritters with homemade labneh

Chilli and broad bean fritter balls with broad beans on cream cheese base

Enjoy a light lunch or dinner party starter of falafel-like patties served over labneh, a creamy Middle-Eastern strained yogurt cheese.

5) Sausage & veg one-pot

Sausage and broad bean casserole in a pot

A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce.

How to freeze broad beans

The best way to freeze broad beans is to blanch them in boiling water for 2-3 minutes, then plunge them straight into cold water. This makes it easier to slip off their tough outer skins. Once peeled, dry the beans, spread them out in a single layer on a baking tray, and freeze until solid. Transfer the frozen beans to a freezer-safe bag or container – they’ll keep well for up to three months.