Mrs Bailey’s Cream-Fried Broad Beans

(and yes, you may call them “favas” if you wish)

Photo by amirmasoud on Unsplash

For more on this curious method of cooking, see Mrs B’s Cream-Fried Eggs:

Mrs Bailey’s Cream-Fried Eggs

For this dish, acquire more fresh broad/fava bean pods than you can imagine you might need, because you will.

Step one is to depod all the beans (Mrs B has trained all her kitchenmaids in her own technique for splitting open and debeaning the pods in one swift movement; sadly, she hasn’t trained me). Put them in a saucepan, cover with water, add a little salt and bring to the boil. Simmer for a couple of minutes, then drain and let cool somewhat.

Step two is easier if they’re still somewhat warm. Tear a little opening in one side of the greyish leathery skin of one bean, and slip out the emerald-green inner bean. (If it is yellowish and inclined to crumble between the fingers rather than squish, discard it, for it is ancient and unappealing.) Repeat with all the other beans. It takes awhile, but it’s kind of hypnotic/meditative, maybe. Or you could play loud music to see you through…