[Sca-cooks] Broad beans

[Elaine Koogler]

Actually, I got hold of some broad beans that didn't have hard hulls...they were
more like what you think of as green beans...and we cooked the beans with the
hulls intact.

Kiri

Olwen the Odd wrote:

> The hulls are hard.  You shell them before cooking usually.
> Olwen
>
> >The only problem there is that those are ones that have been shelled.  I
> >don't
> >think I've ever seen the ones still in the hull (so they can be served sort
> >of
> >like string beans) that have been canned.
> >
> >Kiri
> >
> >Olwen the Odd wrote:
> >
> > > Or in a can.  Spanish markets would have them.
> > > Olwen
> > >
> > > >I did manage to find fava beans...I think that's the modern name for
> > > >this....still in their green shells, frozen, a number of years ago.  I
> > > >haven't seen them recently, but you might check with the buyer for
> >frozen
> > > >foods for your local supermarket.
> > > >
> > > >Kiri
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks