Broad Beans with Lemon and Olive Oil

Broad Beans with Lemon and Olive Oil


3 people made this

About this recipe: A dish with a subtle Mediteranean flavour. Broad beans are sauteed with olive oil, parsley, basil chives and lemon for a lovely fresh tasting dish. Serve the broad beans over toast or grilled ciabatta.

HighSpeedMum Gloucestershire, England, UK

Serves: 4 

  • 350g broad beans
  • 2 cloves garlic, finely sliced
  • 1 handful each of roughly chopped flat-leaf parsley and basil
  • extra virgin olive oil
  • salt and pepper to taste
  • 1 bunch chives , chopped
  • 1 lemon
  • flat-leaf parsley to serve

Prep:15min  ›  Cook:10min  ›  Extra time:5min cooling  ›  Ready in:30min 

  1. Simmer board beans in salted water for about 3 minutes, then drain.
  2. Once cool enough to handle, pop them from their skins, discard the skins and put the beans into a small pan.
  3. Add garlic, more salt, a smattering of black pepper, a half a cup of olive oil and a little less of water.
  4. Gently stew together for about 5 minutes, then add about two-thirds of the herbs, (reserving the rest for serving) and stew for a further 5 minutes. Don't over stew or the beans will lose their colour.
  5. Crush a few of the beans with a fork toss with the remaining herbs, taste and add more salt and pepper if necessary.
  6. Squeeze over the lemon juice before serving on toast.

Serving suggestion

I use the recipe with the beans uncrushed as a vegetable.


If using fresh borad beans you won't need to cook them as much.

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Reviews (1)


Really delicious way to serve broad beans. As mine were organic and fresh I didn't pop them out, but will try next time as will probably add more depth of flavour! - 08 Apr 2015

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