Snap, Pop, and Munch: Your Guide to Hand-Picking Broad Beans in the Netherlands

There’s something deeply satisfying about peeling back the fuzzy, padded jacket of a broad bean pod to reveal the plump, bright green jewels inside. And in the Netherlands, you can have this exact “rustling reward” by heading to a local pluktuin (pick-your-own farm). Grab a basket, a few friends (or the kids), and get ready for a wholesome, laugh-filled hour in the field. Broad beans are a cool-season crop, picked from May to July. The plants are sturdy and tall, so you’ll be hunting among leaves that look like they belong in a jungle. The trick? Choose pods that are plump, firm and still bright green, with beans inside of about 1–2 cm—roughly the size of a pinky nail. Snap or cut them off, leaving a short stem attached, and leave the smaller pods to fill out. Pods that are black, leathery or spongy are past their best. Wear boots if it’s been raining, as the field can get muddy.

Once you’ve hauled your basket home, here’s the fun part. Broad beans are a bit like a two-layer surprise. First, you pop the beans out of the pod. Then, if they’re larger (older), you’ll want to blanch them for 1 minute and slip off the tough grayish outer skin. That’s the magic—inside is a vibrant, sweet, and buttery bean. Young, small beans can be cooked and eaten skin and all. Keep the unshelled pods in a perforated bag in the fridge and use them within 3–5 days.

Don’t let any go to waste. Here are two recipes:

1. Broad Bean & Feta Smash on Sourdough
Total time: 15 minutes

  • 300g shelled broad beans, blanched (and skinned if large)
  • 100g feta cheese
  • 2 tbsp olive oil + extra for drizzling
  • 1 garlic clove, minced
  • Juice of half a lemon
  • Salt, pepper, fresh mint leaves
  • 4 thick slices of sourdough, toasted

In a bowl, roughly mash the beans with a fork (leave some whole for texture). Crumble in the feta, add garlic, lemon juice, and olive oil. Mix until it’s a chunky spread. Season well. Pile generously onto warm toast, top with mint leaves, and a final drizzle of olive oil. Serve as a light lunch or a messy, delicious appetizer.

2. Broad Bean & Pancetta Pasta
Total time: 20 minutes

  • 300g pasta (short shapes like gemelli or orecchiette work best)
  • 200g broad beans (shelled, blanched, and skinned if large)
  • 150g diced pancetta
  • 1 small onion, finely chopped
  • 100ml cream (or crème fraîche)
  • 50g grated Pecorino or Parmesan
  • Fresh parsley, black pepper

Cook pasta al dente. Meanwhile, fry pancetta in a dry pan until crispy. Add onion and cook until soft. Toss in the broad beans and cook for 2-3 minutes. Lower heat, stir in cream, cheese, and a splash of pasta water. Drain pasta, mix into the pan, toss with parsley and pepper. Ultra-comforting, with a sweet pop of bean in every bite.