Broad beans with tomatoes & anchovies

Broad beans with tomatoes & anchovies

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(9 ratings)

Ready in 20-25 minutes


Serves 4
Gloriously colourful broad beans with tomatoes and anchovies, perfect with spring lamb

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal161
  • fat10g
  • saturates1g
  • carbs11g
  • sugars0g
  • fibre7g
  • protein7g
  • salt0.34g
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  • 1.3kg young broad beans in the pod (to give about 350g/12oz shelled beans)

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 450g cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic clove, sliced
  • 4-6 anchovy fillets, chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp chopped fresh marjoram or parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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  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.

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Comments (9)

notsofast's picture

I tried this with a meat dish, using fresh broad beans. I was left with two questions in my mind: 1. what do the anchovies add to it? and 2. is it worth the trouble, as the whole did not seem to add up to more than the sum of the parts, and I didn't think it was greatly complementary to a meat dish (as is suggested in the introduction to the recipe).
I like the idea from another poster of putting haloumi in place of the anchovies.
Like everyone else, I found the quantities good for 2.

joiac's picture

Really pleased to have found this recipe - I'd won a can of broad beans in a tombola and had some leftover anchovies. The dish looked lovely with the contrast in colours and tasted just as good. I agree with the comments regarding quantities - the amounts given really only make enough for two and only then if you mix it with pasta. It would make a nice side dish too. The second time I made this, I added a yellow pepper and some sundried tomatoes and served it with tagliatelle. I'll be making it again. I haven't tried it with fresh beans yet but the tinned ones certainly made a nice meal.

joiac's picture

I have made this twice now and really enjoyed it. Originally made it to use up a can of broadbeans I'd won in a tombola! I agree that it's not a meal in itself (especially with the given amounts) but it's lovely as a side dish or combined with pasta. The first time I made it I stuck to the amounts gievn for 4 people AND combined it with pasta and then nearly ate the whole lot myself. Second time around I didn't measure the ingredients and just used what "looked about right". I also added a green pepper and some chopped sundried tomatoes. Very nice both times

29lhouse's picture

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

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

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

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

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

Tasty. I would say the above amount really only serves two!

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