Broad story
Good news for bean lovers: broad beans are cropping up on shelves right now (try Woolies or your favourite market and go for the pale-green ones that are tender-soft to the touch). Versatile and nutritious, they have lots of phosphorous, protein and vitamins A and C. We stole some tips from Woolworths TASTE on how to use them ...

- Store in the refrigerator and eat within a few days of purchase to ensure the carbohydrates in the beans do not turn to sugar, which in turn changes their flavour. They freeze successfully if frozen in their pods on the day of purchase.
- Prepare young beans by rinsing and then boiling whole for no more than 5 minutes. The easiest way to tackle the tough outer skins that the beans develop as they become older is to boil them lightly, then remove the skins when cool. Return the beans to the boiling water or lightly steam them.
- In Italy, raw beans are served with a piece of pecorino cheese and, in Greece they are also traditionally eaten raw, washed down with a shot of intoxicating ouzo.

Did you know?
Mystical belief had it that broad beans, when offered in marriage, ensured the birth of a baby son. In medieval times, their theft from open fields would warrant the death sentence!

Lap up more Eat In articles.

The richness of the cream is cut by the spiciness of the chorizo - the latter is accentuated when pan-fried, as it is here.

Serves 4
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients
500g good-quality gnocchi
2T olive oil
70g chorizo, sliced into rounds
2 cloves garlic, crushed
2 baby leeks, sliced
2 149g punnets broad beans, blanched
1 cup cream
zest of 1 lemon
sea salt and freshly ground black pepper

Method
Cook the gnocchi in a saucepan of boiling water until the dumplings float to the surface and are tender. Drain. In a pan over a medium heat, heat 1T of the olive oil, then fry the chorizo on either side until blistered and crisp. Remove chorizo from the pan before adding the remaining olive oil, garlic and baby leek. Fry gently until garlic is fragrant and leek soft. Using a potato masher, smash the broad beans to form a coarse-textured paste. Add to the pan along with the cream and simmer gently, stirring occasionally, until warmed through. Remove from the heat, add the gnocchi and toss until coated. Spoon into a large bowl and scatter with the chorizo and lemon zest. Season to taste and serve.

Per serving: 2348.3KJ, 16.1g protein, 37.1g fat, 47.5g carbs
Wine: Neil Ellis Shiraz 2007

Read more Eat In recipes.

Find more great broad-bean recipes in the October edition of Woolworths TASTE, on sale now.

Allée Bleue Wine Estate in Franschhoek produces wine, fresh herbs and olives, and these delicious tastes have been combined in a delicious gift hamper, just in time for the festive season. Retailing at R225, the hamper contains Alleé Bleue Chenin Blanc 2008 (750ml), Allée Bleue Cape Ruby Port 2008 (750ml), Allée Bleue Cold Press Extra Virgin Olive Oil (250ml) and Allée Bleue Pesto - you're halfway to a knockout meal already!

Click here to win one of two Alleé Bleue hampers.

More time to vote for Eat In Produce Awards

We've been bowled over by the number of nominations received for the Eat In Produce Awards this year. If you haven't had a chance to get to this item on your to-do list, the good news is that we've extended the voting to 14 September. If the breads from your local bakery or fresh veggies from your Saturday-morning market are worthy of some praise, now's your chance to speak up! The winners will be announced at a yummy lunch in March next year.

Read about an SA blogger's nomination here.

A quick look at what's what in the bean world.

Black Eyed The distinctive white bean with a black marking comes from Africa. If available they can be eaten fresh; dried they're famous in South American dishes, often mixed with rice. 

Chickpea This bean looks like a hazelnut and has little in common with its namesake, the pea. Popular cooked and mashed in Greek and Turkish dishes like hummus and falaffel.

Cannellini These are Italian haricot beans that are white and oval shaped. Used in Tuscan-style recipes, especially soups and robust stews. Also a popular accompaniment to rabbit.

Butter Also known as lima beans, these become mushy when cooked, which is ideal for mashed beans - simply flavour with a little garlic and lemon juice. Buy the canned ones for easy use. Toss with tuna and red onion slivers for a quick salad. Or add to carpaccio and top with celery shavings.

Red Kidney Readily available for your convenience in cans, use these in salads, chilli con carne, or Mexican and New Orleans-style dished like red beans and rice with roast pork.

Black These shiny black skinned beans with a creamy flesh are excellent made into ham and bean soup. Also delicious in Cuban-style salsas mixed with fresh coriander, chilli and mango.

Adzuki Originated from Japan and the most expensive bean around, these are sweeter and more digestible than other beans and often feature in Japanese broths. Add to your bean salad for contrast.

Borlotti These dull pink beans with red marbling are used in many Italian dishes, especially minestrone. They are popular cooked into regional stews and pasta soups.