Braised broad beans with mint

Braised broad beans with mint

By
From
The Herb & Flower Cookbook
Serves
4-6
Cooking time
30 mins

This is one of those simple starters that is packed full of so much flavour it doesn’t matter that there are barely any ingredients. The beans are softened to buttery perfection – so much so that you don’t need to peel them – and the mint leaves add a hit of summer garden goodness. In fact, the first time I made it my friend Katy complained that she thought the cheese was too much, as the veg really didn’t need it. I’ve kept it in because I think most dishes are improved with the addition of cheese, but use it sparingly, or not at all.

Ingredients

Quantity Ingredient
25g butter
1 tablespoon plain flour
285ml vegetable stock
500g frozen broad beans
salt
1/2 lemon, juiced
3 tablespoons mint leaves, chopped
1 slice sourdough bread, (per person)
pecorino shavings, for serving

Method

  1. Melt the butter in a saucepan with a lid over a medium heat and add the flour, stirring them together to form a smooth paste. Gradually add the stock, a little at a time, until you have a rich, smooth sauce.
  2. Add the broad beans, a pinch of salt, the lemon juice and mint. Cover and let simmer gently for 25 minutes, or until the broad beans are tender.
  3. Meanwhile, toast the bread and divide it between your plates. Spoon a generous heap of beans onto each slice, top with a few shavings of Pecorino and serve.

Substitute the mint with...

  • Chervil, basil or lemon balm.
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