14/11/2024
Pickled Broad Bean Recipe
It’s that time of year when broad beans, or fava beans as some of you may know them are taking centre stage, and our farms garden yet again has outdone itself with an ample harvest. Just last Sunday I picked a basketful of the beans and the first thing I did was prepare my mother in laws pickled broad beans in mint sauce. They are so good that I have been adding them as a side to nearly everything and even stuffing them into my sandwiches.
The recipe is very simple and only calls for a small handful of ingredients; spiced malt vinegar, salt, sugar, mint and broad beans. I had kept the outer skin of the beans mostly on and only peeled those that felt a bit rubbery.
1 L clean jar
700-800g broad beans (without the shell)
500ml Spiced Malt vinegar
1 tbsp raw sugar
3 tsp sea salt
1 cup chopped fresh mint leaves
Bring a medium size saucepan filled with salted water to simmer. Add broad beans and simmer for 3 minutes or until they are tender (you don’t want them to be crunchy, or mushy either), strain and set aside. Add malt vinegar to a small saucepan. Bring to simmer then add sugar and salt. Stir well to dissolve, turn the heat off. Place chopped mint leaves and beans layering into the jar ( add a handful of chopped mint then a handful of beans and so on). Carefully pour hot vinegar over the beans and mint, seal the jar with a lid. Cool on kitchen counter then refrigerate. Your pickled beans will be ready to eat the next day.
