Quick, easy to cook and at their best in summer, fresh legumes, such as these delicious peas and beans, brighten up any plate.
Here’s how to make the most of them
Keep legumes in the fridge, as they can dehydrate quickly and lose their crispness. If freezing, to keep their green colour, blanch them then run under cold water.
Fresh garden peas and broad beans need to be removed from their pods. Broad beans have a shell, too – after cooking, gently squeeze the bean to slide the shell off.
Sugar snaps and mangetout can be eaten raw (wash first), but most legumes should be cooked – only briefly, though, so they keep their bite and flavour. Toss with herbs and a little oil.
Some of our favourite legumes
These kidney-shaped, bright green beans have an outer pod that is best removed. The beans’ creamy texture makes them great for mashing with a little olive oil, or paired with sharp cheeses such as feta.
This flat-podded variety of pea is sweet and crisp, and at its best from June to September. Eat the whole mangetout raw (washed) for a healthy snack, or blanch briefly and use in green salads.
These long, thin beans, sometimes known as French beans, are also available as an extra-fine variety. Chop off the ends and steam, boil or stir-fry. Try as a side with chopped tomatoes and cooked garlic slices.
Sweet and versatile, this British staple can be blitzed into a soup, braised in butter or just boiled briefly as a side (sprigs of mint enhance the flavour). You can pod fresh peas up to three days ahead; store in an airtight box in the fridge.
Crisp and sweet, sugar snaps are best eaten raw (always wash them first) or cooked briefly to keep their bite. Sugar snaps are lovely with fish, and in stir-fries with a dash of soy sauce.
Why not make the most of your legumes and try the legume tart featured in this issue?
As featured in Tesco Magazine July/August 2014.