Broad Beans
Ingredients
Directions
Prepare the beans
Shell the small broad beans.
Cook the beans until three-quarters done.
Season the beans with coarse sea salt.
Bottle and preserve
Place the beans in bottles or other vessels.
Cool the bottles and close them.
Boil the closed bottles in a water bath for 30 minutes to preserve the beans.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Small broad beans
- Form the main body of the preserve and supply its texture and flavour.
The step that matters
Boil the closed bottles in a water bath for 30 minutes. The sustained heat of the water bath destroys spoilage microorganisms and enzymes in the beans, so the sealed bottles stay safe to store. Too short a time may leave them unpreserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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