Broad Beans with Lemon and Olive Oil

    30 min

    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.


    Gloucestershire, England, UK
    9 people made this

    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 in English (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