Monday, April 10, 2006
The first broad beans were in the shops today, tiny little things whispering the change of season. When I saw how far they had travelled I was a bit shocked, but by then it was too late. The sage bush is putting out new leaves too, and broad beans and sage go together like, well, broad beans and sage.
Cook the beans in boiling salted water for about 6 minutes. Refresh under cold running water and then slip off their skins. This is the best bit - it reminds me of popping bubble wrap! Out slide the bright green beans with their startling colour. Chop some sage and warm through with a squashed clove of garlic in some olive oil - don't let it do more than heat gently. Pour the oil and sage over the beans, leaving the garlic behind. Serve either warm, or chilled as an hors d'oeuvre or as part of a salad.
Posted by June at 5:08 PM