It's the end of the summer here so it means it's time to eat some broad beans! Not only do they taste good, but broad beans are a good source of protein and fibre. Salted broad beans are a popular snack food in Estonia and they're so easy to make. Usually they are served unpeeled and together with some beer but they're pretty good without the beer too.
INGREDIENTS
1 kg / 2.2 pounds of unpeeled broad beans
water
2-3 tbsp of salt
Add the beans and salt into a pot and cover with water. Bring the water to a boil and make sure the salt has dissolved.
When the water has come to a boil, cook the beans for 30 minutes. Taste them. They should be almost cooked and soft. Once that happens, remove the pot from the stove and leave the beans in the salty water. They will further cook and get saltier as they stand in the water.
Once you're satisfied with the taste, remove the beans from the water and serve them as is or remove them from the shell and then serve.
NOTES
I usually like to make my beans very salty so I add all three tablespoons of salt into the water, but if you'd like them to be a bit less salty, add only 2 tablespoons of salt. You can adjust the flavour later too by adding some salt onto the beans once you serve them.
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