A few months ago, there was a shop across the road from where we stay which always had interesting stock. Broadbeans aren't a regular occurance in South African markets, so we thought we would try some out. The preparation process was laborious and involved peeling the beans, washing them, cooking them, letting them cool, peeling them again and then cooking them again - at which point you realise you have a fraction of the volume you started with.
We then fried them in butter and I remember them tasting a bit like asparagus, with a very particular un-beany taste - yum.
First peeling process includes separating the spongy outer pod from the big waxy beans.
The second peeling process included seperating the soft (cooked) outer layers of the beans, which are apparently tough, from the slippery beans in side.
No comments:
Post a Comment