Most often, fava beans are blanched; cook them in boiling, salted water for a few seconds before quickly plunging them in ice water. After blanching, they easily slip from their skins with a ...

Boiled fava beans with butter, garlic pressed through a garlic press, and salt are prevalent, but this vegetable has even ...

Serve as a salad, starter or as part of a tapas spread. Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water.

Each serving provides 597 kcal, 38.9g protein, 14.2g carbohydrate (of which 3.5g sugars), 40.6g fat (of which 13.3g saturates), 9.7g fibre and 1.93g salt. Cook the broad beans in a pan of boiling ...

Rinse well, and separate them into individual rings. Set aside. Bring a saucepan of salted water to a boil. Add the fava beans and cook for 1 minute. Drain and rinse under cold water. Remove and ...

To infuse the broad beans and peas with flavour, Jamie suggests boiling them separately with salt and stalks of mint, before blanching them for two minutes in ice cold water. Once all of the ...