Content
- Broad beans in the garden: tender core with a thick shell
- Cultivation of the thick beans
- For better eaters: thick beans with Parma ham
- Ingredients are needed for four people:
- The preparation in turn
The flowering of the broad bean is pretty to look at
Broad beans in the garden: tender core with a thick shell
Broad beans, broad beans or field beans are also sometimes called them and have fallen into oblivion in German vegetable beds during the last few years. Nevertheless, the broad beans taste extremely delicate. Who would like to enjoy the tasty kernels quite soon, should bring the - so the Middle German term - savvy (because thick and plump) beans already in the earth.
First of all: The bowl is definitely not recyclable and is inedible. After the harvest, only the pods are broken open and the cores are dissolved inside. That's why botanically speaking, the fruit that matures in the rich green do not belong to the beans, but are a kind of the Wicken plants.
Among the species that thrive in our latitudes are the "Hangdown Grünkernig" as well as the "Drei Weiß". If you like the fruits rather dark brown in the pot and on the plate: The "Rotsamige" not only has an excellent taste, but can also be easily preserved as a dry bean for the winter.
Cultivation of the thick beans
The best harvest results are achieved when seeds are sown in small pots as early as mid-January. Four weeks later, the young plants can already go out into the open and are to be used in such a way that their bales are covered with soil at least two centimeters deep. For direct sowing outdoors, care must be taken to keep the soil as dry as possible. Six centimeters deep, each one-and-a-half inches apart, the plantlets can then develop optimally. Between sowing and harvesting season, lovers of broad beans must practice between 75 and 100 days, depending on the weather.
For better eaters: thick beans with Parma ham
Although the Auspellerei is done relatively quickly in halfway experienced hands, beans have a fairly high proportion of waste. As an approximate guide, if you use two kilograms of freshly harvested pods, you can count on about 500 grams of ready to cook peas. No matter which dish you choose: Due to the high content of glucosides, the beans are at least blanched, even if they are consumed partly raw, for example in Italian cuisine. We can recommend our recipe idea, which has been tested several times and is guaranteed to be delivered to the family's dining table without any allergenic substances.
Ingredients are needed for four people:
The preparation in turn
1. In boiling salted water, the broad beans are first blanched for about five minutes, then quenched in ice water. After further cooling, the now slightly dry cores between index finger and thumb are pressed individually until their outer skin bursts. At the end, mix all the cores so obtained with the olive oil and sugar, pepper and vinegar and leave to soak for a few minutes.
2. In the meantime, the two tomatoes are now brewed, quenched and skinned, before they are cut in half, gutted and cut into smaller cubes. Clean the onions, wash them and then cut into small rolls. Now rinse the basil, pat dry with kitchen paper and also cut into smaller slices.
3. Almost done, because now the slices of Parma ham are laid out on the plates side by side. Beans, diced tomatoes, basil and the onion rolls must now only be mixed together and spread on the ham.
As a good pase saturation side dish we recommend to serve oven-fresh baguettes and wish you a good appetite.