Not sure what to do with all the broad beans (also called fava beans) you have? Let me show you how to cook, prepare, and even freeze these healthy summer treats!
The way you cook broad beans will determine whether you are likely to enjoy them or not.
When they are almost out of season, eat them podded and boiled and you will run a mile.
But if you take the time to find the bright green gem of deliciousness, you’ll probably become a fan for life![feast_advanced_jump_to]
Broad beans, also known as fava beans, are a delicious springtime treat Their short season means you’ll want to make them last as long as possible in your fridge So how long do raw broad beans last once stored in the refrigerator? Let’s take a look.
An Overview of Broad Beans
Broad beans are large, flat, oval-shaped beans with a tough outer skin. Inside each pod are 3-5 oval green beans. They have a sweet, earthy flavor and creamy texture when cooked
Also called fava beans, broad beans are popular in Mediterranean and Middle Eastern cuisines They’re loaded with fiber, protein, folate, thiamine, iron, and potassium Some people avoid them due to their high tyramine content, which can trigger migraines.
When buying broad beans, look for smooth, blemish-free pods without brown spots or mildew. The beans inside should be bright green. Fresh beans snap when bent versus older beans that split.
Proper Storage for Maximum Freshness
To extend their shelf life, store broad beans properly. Here are some storage tips:
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Leave beans in pods until ready to use. Pods prevent moisture loss.
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Place pods in a perforated plastic bag in the warmest part of the fridge, usually the door.
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Alternatively, store in an airtight container on a fridge shelf.
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Maintain a temperature between 32-40°F. Higher temps hasten spoilage.
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Wash right before using. Avoid rinsing beans until needed to prevent early spoilage.
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Don’t wash or trim until ready to eat. This damages their protective outer layer.
With proper storage, raw broad beans should last 5-7 days in the fridge. Pods may appear dried out but beans inside will still be useable.
Signs Your Broad Beans Have Spoiled
It’s important to know when broad beans have gone bad. Here’s what to look for:
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Slimy texture
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Discolored or darkening outer pods
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Shriveled, mushy, or discolored beans
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Unpleasant odors
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Dampness or signs of mold
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Split or cracked pods
Beans with any of these characteristics should be discarded. Always inspect beans before washing and preparing them. Wash hands after handling spoiled beans.
While inedible pods are compost-friendly, spoiled beans may harbor bacteria and should be disposed.
Storing Beans Long Term
For storage beyond 5-7 days, broad beans can be frozen either shelled or unshelled. Here’s how:
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For unshelled beans, leave whole pods intact and blanch for 1-2 minutes to deactivate enzymes.
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For shelled beans, blanch 4-5 minutes until skins loosen. Remove skins by pinching to extend shelf life.
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Shock in ice bath for 2 minutes to stop cooking process.
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Dry beans thoroughly to avoid freezer burn.
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Portion beans in freezer bags, removing excess air.
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Freeze for up to one year.
Thawed beans won’t have the same crisp texture as fresh but will be fine for stews, casseroles, and soups.
Answering Common Questions
Below are answers to some frequently asked questions about storing raw broad beans:
How can you tell if raw broad beans have gone bad?
Look for soggy, mushy, discolored beans or beans with cracked pods. Sniff for foul odors. Discard beans at first signs of spoilage.
Can you freeze raw broad beans?
Yes. Blanch first, cool in ice bath, dry thoroughly, and freeze in airtight bags for up to 1 year.
How long do raw broad beans last at room temperature?
Only 1-2 days. Refrigeration is required to extend shelf life. Leaving beans unrefrigerated hastens spoilage.
Can you eat broad bean pods?
No. Pods are too fibrous to eat. Remove shells before eating beans.
Should you wash broad beans before storing?
No. Washing removes their protective layer. Only wash right before eating.
Can you eat raw broad beans without cooking?
Yes, broad beans can be eaten raw. However, some may find them tough. Blanching before use can soften their texture.
What’s the best way to cook broad beans?
Popular cooking methods include steaming, boiling, braising, and roasting. They work well in casseroles, soups, and rice dishes.
Where to buy raw broad beans?
Broad beans can be found at well-stocked grocers, farmers markets, and online stores when in season from spring to early summer.
Storing Beans in 5 Easy Steps
Follow these simple tips for storing raw broad beans:
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Purchase fresh, blemish-free bean pods. Avoid any with signs of spoilage.
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Sort through beans, discarding discolored or damaged pods.
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Place healthy pods in a breathable bag or airtight container.
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Refrigerate between 32-40°F for 5-7 days.
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Cook beans within a week for best flavor and texture.
And that’s it! With proper refrigeration methods, you can enjoy fresh broad beans for almost a week. Freezing also lets you save beans for many months. Follow these guidelines so you can enjoy these nutritious legumes when you crave them.
How long to cook broad beans for
Broad beans (fava beans) dont take long to cook at all.
Different sizes of beans take about two to three minutes, but I find two minutes to be just right, even if you have a lot of different sizes of beans in one pan.
The best way to cook broad beans (fava beans) is to blanch them.
When you blanch something, like broad beans, you cook it in boiling water for a certain amount of time and then put it in ice cold water or run it under a very cold faucet right away to stop the cooking.
Blanching also helps to preserve colour as well as nutritional value.
Double podding broad beans
Should you double pod broad beans? In my opinion YES!
Okay, it does take a little extra time and patience, but I have to say it’s worth it because it’s very relaxing.
Although it’s fine to eat broad beans (fava beans) without double podding them, you will never go back after trying them after having them double podded. This is especially true early in the season when they are still small, young, and tender.
Bright green broad beans are their favorite. My kids wouldn’t touch wrinkly, slightly rubbery, and bitter ones before they’ve been double podded.
Its definitely not just visual thing but mainly flavour.
- It would take you a long time to double poach broad beans before blanching them. They almost slip out of their skins once blanched.
- Don’t cook for more than three minutes, or the food will turn into mush. When broad beans are soft but still have a little bite to them, they taste their best.
- Dont skip cooling the beans straight after blanching them. This stops the cooking process and keeps the color and nutrients.
- Please do not skip double-podding; it really changes the game! The outer skin is not very tasty and is actually quite bitter.
- 1 kg (2. About 250 to 300 grams (9 to 10 ounces) of fresh broad beans in their pods (fava beans) will give you a good yield. 5oz) worth of beans. Most of the time, it’s enough for four side dishes or to add to salads, pasta, or rice.