Another quickie this time broad beans and bacon

I think that it is invaluable to have some incredibly simple recipes stashed away for when you don’t have a lot of time to cook or are just lacking inspiration.  I wish I had been introduced to this recipe when I was training as a solicitor as it would have been perfect to make when I was getting home late.  The recipe uses what I consider to be staple ingredients (well apart from the broad beans – but they can be bought frozen and stored away in the freezer ready to be used).

This meal is not only filling but absolutely delicious and takes less than 15 minutes to make.  If that isn’t enough, you are getting a great dose of vegetables which can only be a good thing!  If you are out of stock/stock cubes, don’t worry, just boil the beans in water with a little salt and it won’t make too much of a difference.

This is definitely a recipe to try!

 

Broad Beans and Bacon

Ingredients: (Serves 3)

  • 800g broad beans
  • 200g lardons (or thick rashers of bacon cut into strips)
  • 1l chicken stock
  • 1 onion (diced)
  • ½tsp thyme
  • Oil (for cooking with)

Steps:

1.  Bring the stock up to the boil, add the broad beans and cook until they are soft (will take roughly 7-10minutes)

2.  Whilst the beans are cooking, place the onion, lardons, thyme in a frying pan with a little oil and cook on a medium heat, until the onions are soft and the lardons are golden.

3. Drain the broad beans (keep the stock as this can be used to make a soup the following day).

4.  Add the broad beans to the frying pan and cook for a further minute stirring occasionally.  Serve with a crusty French loaf.

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