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I've had great results with my broad beans this year and harvested the remainder today for freezing.
On more than half the stripe on the top has turned black, will these be too tough to cook with, would I be better off peeling them then freezing?
I've never used them without peeling first but i'm so busy tomorrow that I just wanted to give them a quick blanche and chuck them in the freezer for later, so i'm not sure now what to do.
On more than half the stripe on the top has turned black, will these be too tough to cook with, would I be better off peeling them then freezing?
I've never used them without peeling first but i'm so busy tomorrow that I just wanted to give them a quick blanche and chuck them in the freezer for later, so i'm not sure now what to do.
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