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
- saute the onion and half of the garlic in the oil.
- toss in the snapped broad bean pods and seeds.
- cover the pot and periodically toss the ingredients until the broad bean pods are translucent.
- add the water and close the cooker.
- after the cooker whistles, lower the heat and cook for 15 to 20 minutes.
let rest for 30 minutes before opening the cooker.
- open the cooker, and turn on the heat.
- add the tomato paste, the remaining garlic, and spices.
- cook on low heat for 30 minutes or until the water evaporates.