Char-grilled broad beans

Char-grilled broad beans

By
From
The Natural Cook
Serves
2–3
Photographer
Laura Edwards

I love cooking on the barbecue. This method is especially rewarding for broad beans, as you watch them cook straight on the hot coals as they steam in their own jackets. You can also cook these on a griddle pan.

Ingredients

Quantity Ingredient
500g broad beans

Method

  1. First light a barbecue or heat a griddle pan. If using a barbecue, allow the coals to become white hot and then to cool down a little. Place the broad beans in their pods directly on the coals, or on to the hot griddle. Allow about half of the skin to blacken and blister, then turn and allow the other side to char, too. After about five minutes, the beans will have steamed inside the pods. Once cool enough to handle, remove the beans from their pods.

Storage

  • The char-grilled broad beans will keep for three days in sealed containers in the fridge. Return to room temperature to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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