Broad beans & peas with mint butter

Broad beans & peas with mint butter

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(3 ratings)

Prep: 30 mins Cook: 15 mins


Serves 8
A delicious summery side dish, with the very best of the season's veg crop

Nutrition and extra info

Nutrition: per serving

  • kcal97
  • fat6g
  • saturates4g
  • carbs7g
  • sugars2g
  • fibre4g
  • protein5g
  • salt0.1g
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  • 700g podded broad beans
    Broad beans

    Broad bean

    braw-d be-en

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

  • 500g podded peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 4 tbsp chicken stock or water
  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.

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Comments, questions and tips

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23rd Nov, 2013
I used a white onion to make this delicious side dish for guests. It tasted brilliant and was so easy to make from storecupboard/freezer ingredients. Mine didn't take 30 mins to prep, the whole thing was ready in 30 mins.
lucytwinkle's picture
7th Aug, 2013
Delicious, so fresh and summery!
9th Sep, 2012
Used mangetouts instead of peas and a small onion instead of spring onions and the result was a delicious way to eat broad beans.
3rd Jul, 2012
We really enjoyed this side dish - a fresh, tasty way to serve broad beans. Will definately do it again!
14th Jun, 2012
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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