Raw broad beans with mint

Raw broad beans with mint

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

When eating broad beans raw, pick the smaller pods as the beans will be that much sweeter. Allow 200–250 g per person, weighed in the pods. When podded, that should give you about 60 g each.

Ingredients

Quantity Ingredient
400-500g broad beans in their pods
extra virgin olive oil
3 mint leaves
1 red chilli, (optional)

Method

  1. Pop the beans from their pods. If the beans are larger, then peel off their skins as well to reveal the bright green bean inside, and compost the husks. (Avoid buying beans to eat raw late in the season, as they can be bitter.) Dress with extra virgin oil. Finely chop the mint and add it with salt and black pepper. Finely chop the chilli and add that, too, if you like. Serve with fish, or as part of a cold lunch.

Storage

  • The raw broad beans should be eaten straight away.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again