Blanching broad beans

Not really a recipe but, these things need doing from time to time , bought these this morning from the organic farm shop The green valley last of the season, there a little bigger than I would have hoped for but never mind, they taste delicious.

We have already had a small taster after I finished bagging them a few moment ago, odd amount left over so it had to be tested, well that's my excuse and I'm sticking to it,  crunchy and tender, they will be even better when fully cooked.
 
 


Preparation.

Podded and ready for the pot. Bring water to a rolling boil and add salt to taste then add your  broad beans,  Keep boiling for a further five minutes remove with a large serving slotted spoon to allow beans to drain surplus water and plunge them into iced water, this stops the beans cooking further, when cool place onto tea towels and pat dry place into seal-able bags there now ready for the freezer.