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Indian Broad beans are long, flat, and slightly curved, growing up to twenty centimeters in length. The shell is green, smooth, and soft to the touch. The large Indian Broad beans have strings that can be removed, although the smaller pods usually to not have any string. Indian Broad beans are aromatic, sweet, and tender when cooked.
Indian broad beans are best suited for cooked applications such as boiling and steaming. They are commonly used in curries and stir fries and can be cut into bite-sized pieces and used in recipes that call for snap peas or green beans. They are also used for soups, salads, desserts, and main courses that contain rice and vegetables.
Indian broad beans will keep up to a week when stored fresh in the refrigerator.
Broad Bean Stew
2 kg broad beans in the pod (snapped and/or seeded)
2 medium onions (diced)
8-10 cloves of garlic (diced)
1/2 cup oil
1/2 tsp ground black pepper
1 tsp red pepper flakes
1/2 tsp sugar
1 tbsp tomato paste
4 cups water