Broad beans

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Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Feb 21, 05 3:38 pm Post subject: Broad beans

To be honest, if anyone would like some Jubiliee Hysor broad beans (from the OGC) you can have 'em (most likely).

I think I've tried for four years with two types (Reina Blanca before) and had no success.

In these situations I like to blame the soil

(chalk, thin) or the location (windy, exposed).

If anybody has any earth shattering advice I might give them one more go, but to be honest I've got so many more interesting and productive things to grow I think it's time for us both to move on

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 3:54 pm Post subject:

Don't give up yet! Home grown BBs are the best.

When do you plant them? Are you starting them off indoors or sowing them outdoors? If the latter, do they germinate or do they just disappear without trace? If they aren't coming up at all, then they might be being eaten by mice or birds, so some protection might help.

They would probably like a richer soil - more poo or compost needed. The windy, exposed site shouldn't be too much of a problem - they are pretty tough.

We need more info to help.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Feb 21, 05 3:56 pm Post subject:
Ah yes. I've not been very clear . They germinate all right (in the greenhouse) and flower, but flowers are perhaps not so numerous as they could be, and setting seed/keeping the pods until they are vaguely useable is utterly rubbish.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Feb 21, 05 4:11 pm Post subject:
Hmm. It could be a water thing, then. BBs do like a moisture-retentive soil. If you really dug a pile of compost into one small area it might help. The only other thing I can think of is that is could possibly be birds. It took ages before my runner beans produced anything this year cos the sparrow kept nipping off the little beanlets

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Mon Feb 21, 05 7:09 pm Post subject:

They appreciate a rich soil, that is moisture retentive. They are best started off inside, and transplanted when a few inches tall - plant in rows, then put a post at each corner of the bed and string around - this will prevent them flopping over in the wind. Pollination - try and have them near some flowers, that may help. Make sure you are planting the variety at the right time. The seeds will rot in cold and/or wet soil; possibly mice will take them too. They do better in a sheltered area.
Hope this helps.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Feb 21, 05 7:55 pm Post subject:
Awful things broad beans, bitter, horrible texture and I'm talking both home grown and frozen. Anyone want to post a recipe to convert me?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 7:56 pm Post subject:
The only broad beans I like are the spanish habas fritas but they're crisps really.

sean
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Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 8:17 pm Post subject:

jema wrote:

Awful things broad beans, bitter, horrible texture

and I'm talking both home grown and frozen.

Anyone want to post a recipe to convert me?

Wrong, wrong, wrong, you've obviously been eating them picked too late. The beans need to be small and fresh. After podding them blanch them for a minute or two, then refresh in cold water. If the beans are thumbnail-sized or bigger slip off the outer skins. Gently fry some pancetta or decent streaky bacon, until it has given up its fat and is turning crispy, then heat the beans through with it.

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Feb 21, 05 8:22 pm Post subject:

Sarah D wrote:

They appreciate a rich soil, that is moisture retentive.

I've definitely got some spare broad beans then, if anyone is interested!

Thanks all for the advice. It looks like it's worth the trouble in the future but probably not this year with all the other interesting things we have to try.

For the record though, the couple of tablespoons full that we've harvested have definitely tasted nice. The skins do need to come off but don't tend to have a bad taste, just too chewy. Those I've seen in supermarkets look far too big to have been worth picking and I suspect that like peas and fresh beans, if you can't get them from the garden to the pan in a few minutes you are better off with properly processed frozen ones. I think.

gavin

Joined: 10 Feb 2005
Posts: 93
Location: Leeds, W Yorks

Posted: Mon Feb 21, 05 8:40 pm Post subject:

You did ask, Jema

- cooked for me years ago by an Iranian friend. Good enough to write down and still be using!

Rice with Lamb, Broad Beans and Dill
1.5 kg shoulder chops of lamb - nice and thick
1/2 cup ghee or butter
1 large onion, finely chopped
1/2 tsp turmeric
3 cups basmati rice
2 cups fresh shelled broad beans
3/4 cup chopped dill

Brown the lamb chops in 1 tbsp of the ghee, and remove to a plate. Add another 1 tbsp of fat, and fry onion gently until transparent; add tumeric and cook another 2 minutes. Add 1 cup water, salt, pepper, and return lamb to pan. Cover and simmer gently for an hour, until lamb is very tender.

Bring 8 cups water to the boil in a large pot. Add salt and well-washed rice, bring back to the boil and cook for 5-7 minutes. Drain immediately.

Swirl some of the ghee (melted) round a suitable large casserole dish, and lay half of plain rice in a layer on the bottom. Now make a layer of the cooked lamb and add its juices.

Mix the broad beans and dill with the rest of the rice, and layer over the lamb. Pour half of remaining ghee over top. Cover and cook until beans are tender (30 minutes?), just tender - and not overcooked.

The other thing I love doing is to cut the broad bean plants and hang them in bunches to dry; when the pods are black and "popping", shell andstore the beans. Great for lots of Middle Eastern Ful recipes - good, solid, "meaty" taste. Go on - have a go!

All best - Gavin

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 9:06 pm Post subject:

sean wrote:

Gently fry some pancetta or decent streaky bacon, until it has given up its fat and is turning crispy, then heat the beans through with it.

Fat lot of good to me

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Feb 21, 05 9:07 pm Post subject:
That sounds good Gavin, lot of dill though isn't it?

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Mon Feb 21, 05 9:08 pm Post subject:
I believe you can eat the whole pod on very young beans. Anyone tried this? I also like the flowers and the fileds of BBs that you often get smell very sweet in the early summer.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Feb 21, 05 9:11 pm Post subject:

tahir wrote:

sean wrote:

Gently fry some pancetta or decent streaky bacon, until it has given up its fat and is turning crispy, then heat the beans through with it.

Fat lot of good to me

You can just use butter, they're nice like that too.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Tue Feb 22, 05 8:41 am Post subject:

Very young beans in their pods are nice - bit like beany sugar snap peas. Older ones make very good soup, and also a good wine. You can grow them in pots and boxes to get better soil conditions, just make sur they have support eg sticks and string, if you are determined. One of the best crops to have the first ones of, in my opinion. If you can get hold of the crimson flwoered ones, theya re pretty spectacular in flower - HDRA do them, and a few other places now. If you do get them as far as the flowering stage, I recommend smelling the flower - any ornamental would be hard pushed to beat the scent of a broad bean flower.

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