We were surprised to walk in to a bar one day in Murcia to see the tables laden with un-podded broad beans. The locals were podding the beans and popping them into their mouths raw, along with a cold beer. The floor was strewn with the empty bean pods. We thought we had better try this out for ourselves and soon realized that this was one of the best ways to eat these beans – straight from the shell, uncooked. Succulent and sweet.
As this doesn’t quite translate to sitting down to a wedding banquet or party we have created a simple and delicious tapas that brings out the best in the broad bean. We cook them in olive oil with garlic and mint. Nothing overpowers the star of this show: habas.