This tasty little dish is usually served as a side but I serve it as a main. With some crusty bread and a bowl of fresh tomatoes, it’s all that you want.
| Servings |
|
Ingredients
- 500 grams broadbeans
- 1 potato medium large
- 1 onion small
- 2 rashers bacon
- 1/4 cup chicken stock
- 2 sprigs thyme fresh
- 1 TBLespoon olive oil
Ingredients
|
|
Instructions
- Remove the beans from the pod, blanch and peel. Put aside
- Chop the onion and dice the bacon
- Peel the potato and chop into 2cm chunks
- In a saucepan, heat the olive oil. Add onion and bacon and fry until the onion softens (about 5 minutes) stirring occasionally with a wooden spoon.
- Add the potato and stir-fry them for 2 minutes, combining with the onion and bacon
- Add the chicken stock and thyme leaves, cover the saucepan with a lid and let the vegies cook for at least 10 minutes in the saucepan until the potatoes feel almost done (test them with a skewer)
- Toss in the prepared broad beans and cook, with the lid off, for about 5 minutes more. Serve immediately
