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Everyday Cooking - Broad beans on toast

June 2012                                                                                                                              

 

broad beans Everyday Cooking is a feature of laterlife.com run by Rosemary Martin. 

Covering topics such as bread making, meals for one, nutritional meals, healthy eating, freezer cooking, seasonal cooking, microwave cooking, bulk cooking, preserves etc., Useful for older people and those on a limited budget, or single householders…

Please e-mail Rosemary with your cooking comments, or ideas for this section of laterlife 

 

 


 

 

June 2012   

 

This is a must for those of you who grow your own broad beans. We saw the recipe on Hugh Fearnley-Whittingstall's River Cottage TV programme and have adapted it for ourselves. It makes a wonderful light lunch.

 

Ingredients (serves 4)

Roughly 750g freshly picked smallish broad beans
260g unsmoked back bacon
1 bunch of spring onions, chopped.
2 tbsp olive oil
Juice of ½ lemon
Salt and pepper
Slices of bread or sourdough to toast.

 

METHOD
 

  • Pod the beans.
  • Bring a large pan of water to the boil. Add the beans and cook until you see the skins just starting to split. This shouldn't take much more than 2 minutes in total.
  • Drain the beans.
  • Grill the bacon rashers until just starting to crisp, then allow to cool before cutting into bite sized pieces
  • Heat a frying pan with a dash of olive oil over a medium high heat. Add the spring onions - cook for a minute. At this point add the beans and bacon to the pan. Toss the pan to combine.
  • Season with the lemon juice, salt and pepper. Spoon the beans along with any juice or oil over the toast. Drizzle with a little more olive oil to serve.

TIPS

  • Use bacon lardons or pancetta instead of back bacon
  • Use rapeseed oil instead of olive oil
  • Peel the skins off broad beans if you prefer, or if they are tough.
  • Use frozen baby broad beans
  • Try different types of toast.

 


 


 

 

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