Broad beans & peas with mint butter

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• Sarlizelle

  14 June 2012

  Sarlizelle rated and commented on this recipe

  

  This week, I received broad beans and spring onions in my organic veg box and with my mint sprouting away merrily on my balcony at the moment, this seemed the perfect recipe to try. I double-podded the beans (I spotted that trick on another recipe and I only wish my mum had known about this as I haven't eaten broad beans since my childhood due to bad memories of chewing my way despondantly through the thick skin holding the two beans within the pod...), I used much less than 50g of butter and was rather pleased with the result. Shall definitely do this again.

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• sammarie

  03 July 2012

  sammarie rated and commented on this recipe

  

  We really enjoyed this side dish - a fresh, tasty way to serve broad beans. Will definately do it again!

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• lizleicester

  09 September 2012

  lizleicester rated and commented on this recipe

  

  Used mangetouts instead of peas and a small onion instead of spring onions and the result was a delicious way to eat broad beans.

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Ingredients

• 700g podded broad beans
• 500g podded peas
• 50g butter
• 1 bunch spring onions , chopped
• 4 tbsp chicken stock or water
• handful mint leaves

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Ingredients

• 700g podded broad beans
• 500g podded peas
• 50g butter
• 1 bunch spring onions , chopped
• 4 tbsp chicken stock or water
• handful mint leaves

PER SERVING

97 kcalories, protein 5g, carbohydrate 7g, fat 6 g, saturated fat 4g, fibre 4g, sugar 2g, salt 0.1 g

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