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Broad bean (Vicia faba)

The original European bean and the bean dishes such as cassoulet would have been made of before the arrival of the haricot bean from the Americas. When young, they can be headed and tailed, thickly-sliced, and cooked in their pods. When they are mature, the pods become stringy and the pods unpleasantly tough – so they need removing from their pods. For a special occasion, after boiling until tender, remove the pods outer skin and you will have a bright-green bean with no outside roughage.

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