Sautéed broad beans with mint and coriander

Sautéed broad beans with mint and coriander

By
From
The Natural Cook
Serves
2–3
Photographer
Laura Edwards

Broad beans are great sautéed and have an Arabic feel here, with spices and mint.

Ingredients

Quantity Ingredient
500g broad beans in their pods
glug light olive oil
1 garlic clove
3 mint leaves
pinch coriander seeds
1/4 lemon, juiced

Method

  1. Remove the beans from their pods. Heat a frying pan with a lid over a medium heat with the light olive oil. Gently fry the beans. Slice the garlic and add to the pan, cover and cook for two minutes. Chop the mint leaves. Remove the lid, add the chopped mint, coriander and lemon juice and fry for a further two minutes.

Tip

  • Any leftover sautéed broad beans with mint and coriander are delicious added to minestrone.

Storage

  • Sautéed broad beans will keep in a sealed container in the fridge for three days. Reheat in a sauté pan, with extra oil if you need it.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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