Fresh shelling, or broad beans, are in season from mid to late summer every year. I was able to pick up this bunch fresh from the farmers market, for no other reason then to try something new.
Shelling them was very easy, you want to remove the beans from the pod, and to do this you can simply slit them open with your nail or a knife. Then, after boiling, the skins of the beans will come off easily in your fingers.
I was envisioning this as a kind of hummus or dip I could use as the main protein of my lunch, but it would be great as a general appetizer as well. I made a big salad and had the broad bean dip or guacamole with pita wedges. The result was good, the beans were a bit sweet and the lime and hot sauce really encouraged their flavour. The avocado also helped lend some creaminess since I mashed it all by hand.
Broad Bean "Guacamole" Recipe(1 cup)
Bring a pot of salted water to a boil. Add the shelled beans and boil for about 2 to 3 minutes or until skins come off easily. Drain, and allow to cool until you can handle them. Remove the skins and discard. In a bowl combine the beans with a pinch of salt and mash with the back of a fork. Add avocado & lime juice and continue mashing to combine. Taste and correct with pepper, hot sauce and salt. Serve with pita bread.