4 fresh broad bean recipes to try, from a quick salad to a showstopping tart

Broad bean know-how

• Also known as fava beans when dried, broad beans are at their best in the UK from late spring to late summer. Although originally from the Middle East, they’ve been grown in the UK for thousands of years and formed an important part of the peasant diet in medieval times, usually as a type of porridge.
• You get the tenderest, sweetest beans from smaller, younger pods, and after podding you can leave the skin on these beans if you like. When the beans get bigger, their skins get thicker so it’s best to remove them. To do so, drop the beans in boiling water for 30 seconds, then put straight into cold water. The pale skins should now slip off easily between finger and thumb, leaving you with sweet and shiny, bright green beans in two halves.
• Like most pulses, broad beans are a good source of protein, carbs and fibre as well as some vitamins and minerals, and growing the plants contributes to soil health – so be sure to get your fill.
• Out of season, frozen broad beans are perfectly good for these recipes but it’s generally best to skin them before using (if they weren’t skinned before being frozen).

4 brilliant broad bean recipes to try

Broad bean, ibérico ham and mint salad
This winning combination of earthy broad beans, salty ibérico ham and fragrant mint is an ideal light lunch or starter for two. This quick salad is on the table in just 20 minutes. If you’ve been growing broad beans in the garden, this is a delicious way to use up a glut.

Habas a la Catalana
Habas a la Catalana is a hearty pork and bean stew hailing from Catalonia. Rich, tender chunks of pork belly and morcilla (a Spanish sausage, similar to black pudding) simmer gently with broad beans, tomatoes and a generous slug of sherry. Finish with a scattering of refreshing mint leaves to cut through all those big flavours.

Broad bean and goat’s cheese tart
Impress your friends with this elegant savoury tart. Broad beans are the star of the show: dressed in sherry vinegar and piled high on top of a creamy goat’s cheese and caramelised shallot filling. There’s a secret ingredient in the pastry, too. Crushed walnuts lend a nuttiness to the pastry shell that contrasts perfectly with the rich filling and broad bean topping. The perfect main course for a gathering in the garden, paired with a very cold Spanish white wine.

Broad bean pintxos
Pinxtos are a popular bar snack from the Basque region in northern Spain. If you’ve ever been on a mini-break to San Sebastian, you’ll have encountered these moreish bites. Pintxos are often served on crisp baguette slices, piled high with enticing toppings held together with a cocktail stick. These vegetarian pintxos are topped with a trio of Spanish icons: broad beans, red pepper and a sliver of nutty manchego cheese. They’re easy to assemble for summer parties or to enjoy with drinks in the garden. (Check out our irresistible seafood pintxos, too).

Browse all our best broad bean recipes, including risotto, puff-pastry tarts and tacos.