People don’t use broad beans much, probably because they are fiddly to prepare with all that podding and skinning (if they’re small and tender you don’t have to remove the skins). But we love them because of their texture and nice flavour, wonderful in this summer stew.
- Yield: 4 Servings
- 250 g frozen shelled broad beans, thawed
- 200 g new potatoes, lightly rumbled (scraped)
- 2 tbsp olive oil
- 1 medium onion, sliced
- 2 garlic cloves, chopped
- 1 litre vegetable stock
- 250 g spinach, chopped
- 10 g fresh mint, chopped
- salt and black pepper
- Slip the broad beans out of their tough skins.
- Cut the potatoes in half lengthways, then slice across into four.
- Heat up the olive oil in a large saucepan and sweat the potatoes with the onion for about 10 minutes or until softening, without allowing the vegetables to brown. Add the garlic and cook for a further minute.
- Add the stock and some salt. Bring to the boil, then cover and simmer for about 10 minutes or until the potatoes are tender.
- Add the broad beans and cook for a further 5 minutes.
- Add the chopped spinach and stir in. Cook for 2–3 minutes until wilted.
- Mix in the mint and season with pepper to taste.