Broad beans with mint and pancetta

Broad beans with mint and pancetta

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3-4 cups freshly podded broad beans
or 1 packet frozen broad beans
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
100g pancetta or bacon, cut into strips
1 tablespoon chopped mint
salt and freshly ground pepper

Method

  1. Drop the beans in a saucepan of boiling, salted water. Cook for 5 minutes or until tender, drain, and remove the white skins to reveal the bright green beans inside.
  2. Heat the oil in a large saucepan and sauté the onion until soft, add the pancetta strips and cook for 2–3 minutes. Add the beans and mint then season with salt and a good grinding of pepper, tossing. Cook over a gentle heat for 1 minute.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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