Broad Beans with Bacon and Peas…

Another simple yet tasty recipe to try in broad bean season is Broad Beans with Bacon and Peas.

The perfect marriage of flavours here enhance this effortless dish.

The crisp salty bacon sautéed with the delicate peas and beans, deliver a delightful infusion in your mouth.

Why not add this mix to your favourite pasta for a hearty meal, or simply enjoy it on its own.

*Just remember when cooking your broad beans that they have two coats and require two stages of skinning. Firstly, the beans will need to be shelled from their outer casing. Place the beans into boiling water and cook for four to five minutes. Then immediately place beans in ice water to cool down. Once cool, gently peel away the outer skin of the broad bean to reveal the bright green edible bean inside.

Precious broad beans resting in their velvet sleeping bag!

Double podding…

Serves: 4-6

Time: 15 minutes

Ingredients

500g fresh shelled and cooked broad beans (flava beans)

1 cup frozen (or fresh) peas

4-5 rashes bacon, diced

1/2 onion finely diced

2 cloves garlic crushed

1/4 cup white wine

3 tbsp olive oil

salt and pepper to taste

300g pecorino cheese (optional)

Method

Cook the broad beans as mentioned above.

In a frying pan, fry the bacon in 2 tablespoons of the olive oil until crisp. Reduce heat and add the onion cooking until soft. Add the garlic and fry for a minute.

Add the white wine and the peas and place a lid on top so the wine reduces and creates a sauce consistency that coats the beans and peas. This only takes a minute or so. You don’t want the beans and peas to turn to mush.

Turn the heat off and add a good drizzle of olive oil and season with salt and pepper. You can always substitute the salt for some shaved pecorino cheese on top to finish.

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