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.
Simmer board beans in salted water for about 3 minutes, then drain.
Once cool enough to handle, pop them from their skins, discard the skins and put the beans into a small pan.
Add garlic, more salt, a smattering of black pepper, a half a cup of olive oil and a little less of water.
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.
Crush a few of the beans with a fork toss with the remaining herbs, taste and add more salt and pepper if necessary.
Squeeze over the lemon juice before serving on toast.
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.