Broad Beans in the Pod
This is a Cypriot recipe for cooking broad beans pods whole. It might sound disgusting, but really, it's delicious. The pods become meltingly tender and mild tasting. In fact, cooked this way,
Per person:
175 g (6 oz) small broad bean pods
olive oil
salt and pepper
lemon juice
1. Top and tail the beans, and cut out any strings along the sides. This is important: even young pods can be quite stringy.
2. Open a few of the pods so that the beans spill out during cooking (though I found that the pods burst open anyway.)
3. Put the beans into a saucepan and barely cover with boiling water. Cook for 10 minutes.
4. Strain off all but about a tablespoon of water, and add a little salt and about a teaspoonful of olive oil per person.
5. Keep on the heat and stir for 3 - 5 minutes until tender. Add lemon juice and pepper to taste.
