How to Cook Broad Beans

Beans are one of the longest-cultivated plants. Broad beans, with seeds the size of the small fingernail, were gathered in their wild state in Afghanistan and the Himalayan foothills. Broad beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber. Soluble fiber can help lower blood cholesterol. Broad beans are also high in protein, complex carbohydrates, folate, and iron. So they are wildly used in dishes, soups and snacks.

 

In the following, I will introduce the way how to cook the broad beans.

Chicken &broad beans noodles

Ingredients: 4 roasted skinless chicken breasts, 1 tsp oil, 300g noodles, 175g frozen broad beans, 85g reduced-fat crème franiche, and small handful celery.

Method: first, boil the noodle, adding the broad beans for the final 3 minutes, then drain, reserving 150ml of the cooking water. Second, shred the cooked chicken and put into the noodles with oil and the reserved cooking water.

It is quick and easy to make although the broad beans has a tough husk when cooked-put me off slightly but the overall taste was very clean and fresh. You can make it again with different vegetables.