Posted by Chantel Martiromo
Recipe contributed by Delicious dishes for diabetes by Robin Ellis, Published by Skyhorse publishing. Inc. You can view its website at www.skyhorsepublishing.com
If they are very young you don't have to skin them - and of course, you
can use frozen. You could serve this with some tasty chevre and olive
oiled toast on the side as a starter or if you add a green salad, you
1 tbsp olive oil
100 g/ 4oz. sticky bacon - diced
2 small shallots - finely chopped
2 Kg / 4-1/2 lb. broad bean - shelled and skinned - an idea task for guests who want to help
salt and pepper
1. heat the oil on the medium pan. gently fry the bacon, coloring it lightly.
2. Add the shallots and soften.
Add the brilliant green broad beans and 2 or 3 tablespoons of water. Season, remembering that bacon may be salty.
4. Cover the pan and cook for 5 - 7 minutes;p depending to the age of the beans, they should be just tender.
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