- Bób is the Polish word for broad beans.
- They get there own special name – not a bean name!
- They are what are known as fava beans.
- Fava beans are the original Old World bean.
- There is evidence of fava bean cultivation over 10,000 years ago in the Fertile Crescent (area of the middle East).
- They are super served just boiled with lots of butter and maybe with a little dill or flat leaved parsley.
- They are good cooked and then used cold in a salad with a variety of dressings.
- Unfortunately I missed the fresh bean season but found you can get them tinned from the Polish shop and this is what I used.
- 1 tin of broad beans – or similar amount – fresh when in season
- 40 – 50g butter – do not stint!
- Chopped dill or flat leaved parsley if available
- Heat the beans in the liquor for a couple of minutes.
- Drain and quickly add the butter and stir.
- Add fresh dill or flat leaved parsley – optional.
- Serve with roast meats or gulasz.
Served in Wedgewood – Chelsea Garden