Broad Bean Side
(1)
1 hour
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.
HighSpeedMum
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Extra time:30min ›
Ready in:1hour
- Simmer board beans in salted water for about 3 minutes then drain.
- Once cool enough to handle pop them from their skins; discard the skins and put the beans into a small pan.
- Add garlic, salt, black pepper, olive oil and 100ml water.
- 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.
- 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.
- Squeeze over lemon juice before serving on toast.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Really delicious way to serve broad beans. As mine were organic and fresh I didn't pop them out, but will try next time as will probably add more depth of flavour! - 08 Apr 2015 (Review from Allrecipes UK & Ireland)