Broad beans with mint and apple

The broad bean is an ancient cultivated plant known since antiquity. Rich in protein, it is in fact not a true bean but a member of the pea family, and therefore a legume.

Pea flowers attract pollinating insects in great numbers, including bees, making them an excellent choice for supporting wildlife in your garden.

Broad beans with mint and apple

Despite their name, broad beans are actually rather tasty and something of a delicacy.

The beans must be podded and blanched before use. Afterwards, remove the skin from each bean, as it tastes bitter.

Procedure

Blanch the broad beans for 5 minutes in water with 1 teaspoon of salt. Cool them and remove the skins, as these have a bitter taste.

Melt a generous knob of butter in a frying pan and add the mint and beans. Gently toss everything so the beans soak up the buttery flavour. Season with 1 teaspoon of salt and let the beans simmer for about 5 minutes before transferring them to a bowl. Fold in the diced apple and serve the dish warm.

Ingredients

2 persons
  • 180 g podded broad beans
  • Butter
  • 2 tsp salt
  • 2-3 tbsp fresh mint, chopped
  • 1 apple, diced

Cook's notes

If you cannot find broad beans, you can use edamame beans instead for this recipe.