Broad Bean Side

    Broad Bean Side

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    A simple way to get a bit of extra flavour into your broad beans. Sometimes for something a little different I will swap the chives for mint.

    Serves: 4 

    • 350g broad beans
    • 2 cloves garlic, finely sliced
    • 1 bunch flat leaf parsley, roughly diced
    • 1/2 cup (125ml) virgin olive oil
    • 1 pinch salt and pepper, to taste
    • 1 bunch chives, diced
    • 1 lemon
    • 1 bunch basil, roughly diced
    • 100ml water

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hour 

    1. Simmer board beans in salted water for about 3 minutes then drain.
    2. Once cool enough to handle pop them from their skins; discard the skins and put the beans into a small pan.
    3. Add garlic, salt, black pepper, olive oil and 100ml water.
    4. Gently stew together for about 5 minutes then add 2/3 of the parsley and basil; stew for a further 5 minutes. Don't over stew or the beans will lose their colour.
    5. Crush a few of the beans with a fork toss with the remaining parsley and basil as well as the chives. Taste and season if necessary.
    6. Squeeze over lemon juice before serving on toast.

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