Riverford Wicked Leeks
Broad beans - Roman style recipe image

Print Broad beans - Roman style

This simple broad bean dish is good for a quick lunch on a bit of toast; for dinner mixed with a pasta and sprinkled with Parmesan; or as a side with roast lamb or lamb chops. Enjoy either warm or at room temperature.


  • 600g broad beans, unshelled weight
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 slices pancetta or smoked streaky bacon, cut into thin strips
  • A few mint leaves, finely chopped
  • Salt & pepper


  1. Shell broad beans.
  2. Heat oil in saucepan. Sauté onion for 5 minutes – do not brown. Add bacon and cook for 3 minutes more.
  3. Add broad beans, salt and pepper and stir. Add 3 tablespoons of water and cover saucepan.
  4. Cook over a low heat until beans are cooked through – about 8 minutes. Finish with chopped mint.
want to cook with fresh ingredients? try one of our award winning veg boxes