In recent years, I have learnt that when the skin is removed, the vibrant green bean inside is actually quite tasty. So when I discovered Dad proudly preparing the broad beans Mum had loving grown for him, I thought the opportunity had come to rewrite the childhood memories and make something delicious with them. I consulted our food expert, Rebecca, on how best to prepare and serve them. However, Dad wasn’t having a bar of this ‘It’s all about history you see… we shall have the broad beans simple, the way we always have’ and ‘you buggers leave my beans alone!’
On Rebecca’s suggestion it was decided we could have a cook off – and see which style of broad bean was most popular. After intense negotiations, Dad reluctantly allocated me 1/2 of his precious bean harvest to serve as I like, and the remainder would be prepared by Dad – using the boil then serve method.
Gearad's Broad Beans:
Dad prepared his beans by 'bringing a little salted water to the boil, then dropping the beans in for 4 minutes and 59 seconds and serving with a little bit of freshly ground pepper and a soupcon of love.'
Mum diplomatically pronounced the home grown beans the winner – I guess she values her marriage!