One of the first signs of summer is broad beans filling polish markets. They are one of my favourite veggies and truly seasonal. I get very exited when the first young broad beans become available. When I was little I used to eat lots of plain boiled beans, now I love to have them with bacon, herbs or egg.
Broad bean season has finally begun so let’s start cooking!
Ingredients (serves 3)
500g fresh broad beans
7 bacon rashers, chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
60g fresh mozzarella or feta cheese
1.Place the broad beans in a pan of salted boiling water and cook for 10 – 13 minutes until soft.
2.Place the bacon in a large frying pan – you don’t have to add oil. Cook for a few minutes until crispy.
3.Add the broad beans, 1 tbsp of parsley and 1 tbsp of dill to the bacon and cook.Stir continuously for 2 -3 minutes. Transfer to a serving bowl or leave on the pan. Drizzle over with some olive oil and sprinkle with the remaining herbs and cheese.