River Wissey Lovell Fuller

Broad Beans with Bacon

August 2003

Another mouth watering recipe from the Village Kitchen

Broad Beans with Bacon

Can be made in large or small quantities


Broad beans

Rashes of bacon, or bacon pieces

1 small onion

1/2 teaspoon of oil

2 teaspoons of cider or tarragon vinegar

1/2 teaspoon of sugar

Freshly ground black pepper



1. Prepare beans. If they are young and tender do not pod them. String the pods and cut into 5cm / 2 inch lengths.

2. Take rinds of rashers and cut bacon into small pieces.

3. Peel and finely chop onions.

4. Put beans on to cook with very little water in a pan with a good lid. As soon as the reach boiling point, turn heat down and simmer and steam for 5 to 8 minutes. Broad beans are unpleasant if over-cooked.

5. As soon as beans are cooking, put bacon on to fry briskly in oil for 1 minute, turning over in the pan.

6. Add onion, reduce heat and let it soften for 2 to 3 minutes, stirring.

7. Add vinegar, sugar and freshly-ground black pepper and cook slowly for 2 to 3 minutes, stirring.

8. Drain beans, throw them into a pan, add a pinch of salt, toss them in the mixture and serve at once.

Ray Thompson

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