Large tough broad beans

[dodobookends]

I've been given some fresh broad beans and I've podded them, but they are pretty large and will probably be tough.

Any ideas please, of ways to cook them to make them reasonably tender without the faff of actually peeling them - life's too short!

Broad beans are vile unless you peel them, sorry.

Yy

Peel em or chuck em

Sozzers

Oh Bum!

If you google there's a River Cottage recipe for broad bean hummus which is supposed to be well suited to the bigger, tougher beans. It still involves peeling though I'm afraid!

Yuk, bin them.

Broad bean hummous is delicious.

I double pod, take the pod off boil for 2 minutes and then the grey skin off and chuck them in a risotto or just use them instead of peas

I like them only single podded [weirdo]. I just boil them with a splash of milk in the cooking water (they don't go as grey then), drain and serve with mustard.

Boil for 2 mins in chicken stock then plunge into ice cold water, the skin will come off really easily.
Chuck into a risotto at the last moment. They're like little green jewels, I love them.

Sounds too much like hard work to me - DH brought them home, one of his customers gave them to him (and a giant marrow and a bag of tomatoes as well). He says he's going to cook tomorrow night and do stuffed marrow. Let's hope he doesn't stuff the darned thing with tough-as-old-boots broad beans!

Kids are useful for this kind of thing I find. But yes, sorry forgot to say, quick blast in the micro first with a bit of water to soften them up first.