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Bean; broad (Vicia Faba):

There are two distinct types, a short stubby podded version, with four beans (this has become known as 'the Windsor bean), and a longer pod variety holding eight smaller beans. The former was a traditional ingredient in 'Brown Windsor Soup'. Unless picked very young, only the seeds are used, but the pods of young beans are excellent when roughly sliced treated in the style of French beans.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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