Double-podded broad beans
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- 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.
- As a vegetable garnish with cod, plaice, or veal loin.