Broad beans with tomatoes & anchovies

Broad beans with tomatoes & anchovies

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(7 ratings)

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Cooking time

Ready in 20-25 minutes

Skill level

Easy

Servings

Serves 4

Gloriously colourful broad beans with tomatoes and anchovies, perfect with spring lamb

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
161
protein
7g
carbs
11g
fat
10g
saturates
1g
fibre
7g
sugar
0g
salt
0.34g

Ingredients

  • 1.3kg young broad beans in the pod (to give about 350g/12oz shelled beans)
  • 3 tbsp olive oil
  • 450g cherry tomatoes, halved
  • 6 spring onions, finely chopped
  • 2 garlic cloves, sliced
  • 4-6 anchovy fillets, chopped
  • 2 tbsp chopped fresh marjoram or parsley

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Method

  1. Blanch the shelled beans in boiling water for 1 minute. Drain into a sieve and hold under running cold water to cool them down quickly. Drain again and peel off the outer hard skins – make a nick in the tops and pop the beans out.
  2. Heat the oil in a non-stick frying pan until very hot, add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve.

Recipe from Good Food magazine, May 2004

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Comments

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29lhouse's picture
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When my daughter was 5, on holiday in France, she tried goats cheese for the first time and said, "It tastes better than it smells".This recipe looks better than it tastes, although I WILL try it again to be sure.Very quick and easy.

sierra7's picture
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Delicious and easy. We used fresh broad beans from the garden and have rung the changes using haloumi instead of anchovies and normal tomatoes instead of cherry. Great way to use up broad beans.

wendycadman's picture
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Used Birds Eye frozen soya beans (which are delicious - try them if you haven't already!) instead of broad beans. Really enjoyed this dish although saved leftovers for the next day and found the anchovies had permeated the beans making them quite horrible. So best eaten fresh!

torchy's picture
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This was good, although I really made it just to use up some Broad Beans that I had knocking around the kitchen. Popping the blanched beans out of the shells was a bit of a chore so if I made this again I'd be tempted to throw them in with the skins on.

I didn't have enough Cherry Tomatoes so I used a can of chopped tomatoes as well. I agree with the comments about there not being that much, so I cooked some Pasta Shells (approx 250g) seperately and mixed them in before serving.

bagpuss1970's picture
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Really quick & easy to make & surprisingly tasty.
Wouldn't add any salt when seasoning - the anchovies are enough.
I'd agree that the quantities serve 2 if that's all you're having but it would work as a side dish for more.

delilah404's picture
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Tasty. I would say the above amount really only serves two!

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