Double-podded broad beans

The first shelling removes the bean from the pod, the second shelling removes the tough skin around the bean after blanching.

Makes 250g.

Double-podded broad beans

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




broad beans

Preparation method

  • Remove the beans from the pod.
  • Blanch the beans in plenty of water until al dente. This takes about two minutes.
  • Immediately cool in iced water.
  • Drain thoroughly.
  • Shell the beans a second time. Press the bottom of the bean between your thumb and index finger to easily release the bean from the skin.
  • Braise the beans in a little butter to warm them just before serving.

Serving suggestions

  • Use in a dish with components of cod, lemon, and couscous.
  • Use in a dish with components of veal, potato, and garlic.
  • Use in a dish with components of celeriac and samphire.

Previous page