This recipe comes from my friend, Gosia. Gosia knows that I like to cook and has been giving me pointers on Polish cooking. She emailed to ask if I’d seen bób (broad or fava beans) which were in season and had just made their annual summer appearance in the markets. Her timing was uncanny.
I had purchased a packet, thinking they might be fresh lima beans, and cooked them that afternoon. Gosia’s cool, bright green bean salad is a much better use of bób than my experimentation.
Originally, I didn’t include an amount for the beans. I’m guessing the packing had 2 cups, but it’s a salad, proportions need not be exact. If you have 2 1/2 cups, toss them it. 🙂
I’ve read some recipes online that say don’t bother peeling the beans. Peeling the beans does take a bit of time, but it’s well worth it. I didn’t the first time I cooked them, and I wish I had.
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The skins are very tough, removing them reveals a tender bean and lets the vibrant, green color show. Two of Gosia’s sons still live at home, and she says if you can recruit helpers, it goes very quickly. I hope you have helpers too when you’re making Bób Sałatki, or Polish Broad Bean Salad!
A light and tasty summer side dish
- 2 cups bób, fresh fava or broad beans
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup diced fresh herbs (I used chives, parsley, basil, thyme, mint, and dill)
- Boil the beans in salted water until tender, 5 – 10 minutes, drain
- Using a sharp knife, make a small slit in the skin of each bean; peel and discard the skin
- Combine the olive oil, lemon juice, salt, pepper, and herbs
- Gently toss the peeled beans with dressing and chill
Keywords: Polish bób broad bean fava salad