Broad Beans

Store fresh beans in their pods in the refrigerator. Frozen beans can be stored for up to a year. Dried beans last indefinitely if stored in a cool, dry place.

For fresh beans, shell them by squeezing them out of the pod, then blanch and shock them in ice water to easily remove the outer skin before cooking.

Broad beans pair well with mint, lemon, garlic, olive oil, and salty cheeses.

They can be mashed into a dip, added to stews and soups, or served as a side dish.

Mint

Lemon

Garlic

Olive oil

Parmesan cheese

Bacon

Onions

Potatoes

Not shelling or peeling the beans: The outer skin can be tough and unpleasantly textured if not removed.

Overcooking: Broad beans can become mushy if cooked for too long.