Broad Beans And Bacon

[Alison]

My all time favourite broad bean dish:

BROAD BEANS WITH ONIONS AND BACON

8oz broad beans, shelled
1 tablespoon olive oil
1/2 onion, chopped
1/3 pint chicken stock
4oz smoked bacon, thinly sliced
juice of 1 lemon
salt and pepper to taste

1. Cook the broad beans in boiling salted water for 2 minutes.
2. Drain and cool. Peel and discard the outer skins.
3. Heat the oil in a large frying pan over a medium–high heat.
4. Add the onion and sauté for 5 minutes.
5. Add the broad beans and bacon and sauté for a further 5 minutes.
6. Add the stock and bring to a boil.
7. Reduce the heat to low, and simmer for 15 minutes, or until the broad beans are tender.
8. Add lemon juice and season to taste with salt and pepper.
9. Eat and enjoy either as a side dish or with some crusty bread as a yummy meal.

[Snadger]

Sounds nice Alison!!

I wonder if I am the only one who enjoys broad beans with lashings of vinegar!!

[Alice]

Sounds nice Alison!!

I wonder if I am the only one who enjoys broad beans with lashings of vinegar!!

Probably not Snadger - if they ever tried it. Around 1950 ( not that I remember anything about it, you understand) the Italian cafes sold hot peas and vinegar. Seemed to be popular. Well - it was cheap !

[bubblewrap]

Sounds nice! But shelling 8oz of broard beans?

[Nicos]

Sounds nice! But shelling 8oz of broard beans?

Not one of my favourite veg- but OH insists on growing them...
I can't stand their thick skins, so freeze them, and that make it much easier to skin them.
Shelling and then skinning ( bet there is a better word than that) just seems a lot of man hours for a small amount of veg!!
Having said all that,I've got one last helping of 7oz of broad beans in the freezer so I'll be trying out this recipe tonight Alison as is does sound yummy!

[pigletwillie]

I do a very similar dish but then add it to rissoto rice adding well flavoured vegetable stock to cook it in.

Delicious indeed.

[Alison]

Glad you liked it, can't remember where I got the recipe from and I do agree it's a bit of a pain peeling them all but the final dish is well worth it. Fingers crossed I'll be able to cook it when the plants in my garden crop in the not too distant future.