Last year I ate the picked out tops steamed with butter. Like a cross between the beans and spinage Very nice.
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I don't like broad beans
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Blimey only on the Veggingout forum a thread about me not liking the dreaded bean can turn into a fascinating discussion on how tasty these are.
I must say that there is only one way I like eating Broad beans which is the Egyptian way. Every time I visit Egypt I am fascinated how much the locals worship this veg, they call it Ful Medames and I have seen it eaten at breakfast, lunch and sometime supper. It is heaven on a plate and I believe it is made of the dry beans.
Anyway, I decided to start 10 soy plants from a variety T&M claims is good for the British climate (we shall see about this claim), the plan is to mollycoddle it indoor and get them out to the poly in May followed by a transplant to the lottie in June. I will report to base how they doing.
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Don't know about making it from the pods but don't see why not - although it might not be the best! I have however made it from a glut of the beans themselves. Not bad at all really, rather dry and slightly cloudy (I think I let too many of the pods burst) but VERY potent. Was a bit worried it might have dramatic effects for the following morning but woke totally clear headed - actually still got a couple of bottles so might well put one in the fridge for later
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?
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We liked the starter dish "Big beans" while in Greece and I found dried beans called Gigantes while in France. We grow those, allow to dry on the plant and keep. Excellent with a bit of home made tom' sauce and crusty bread. Cheers, Tony
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