Broad beans with bacon

Broad beans with bacon

This hearty side dish works brilliantly with meat or fish. Double-podding the beans gives a pretty result

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 10 minutes

Method

  1. Cook the broad beans in boiling water for 2 minutes, drain and slip off the skins. Fry the pancetta in a dry pan until the fat starts to run out, turn the heat up, and brown them well. Add the shallots for a couple of minutes and add back the broad beans to heat through.
  2. Stir through the parsley and season.

Per serving

131 kcalories, protein 10.9g, carbohydrate 9.3g, fat 5.8 g, saturated fat 1.8g, fibre 7.8g, salt 0.9 g

Recipe from olive magazine, January 2010.

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Latest comments and suggestions

  • 24 June 2010

    andym0205 rated and commented on this recipe

    3 stars

    Didn't change a thing, very good side dish to Sunday Roast, be wary though of leaving yourself enough time to double pod, when you have a 1001 other things to be getting ready.

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  • 30 June 2010

    Laura commented on this recipe

    delicious with pasta

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 10 minutes

Ingredients

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Per serving

131 kcalories, protein 10.9g, carbohydrate 9.3g, fat 5.8 g, saturated fat 1.8g, fibre 7.8g, salt 0.9 g

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