Recipe contributed by Alan Lock ( from the Cook’s Guide to Vegetables- Christine Ingram& Patrick McLeavey)
- 15 ml olive oil
- 1 Onion – finely chopped
- 75 g ham, lean thick and finely diced
- 350 g broad beans – shelled
- 2 Little Gem lettuces, chopped
- 75 ml. Stock – chicken or vegetable
- 50 ml. Single cream
- Salt and freshly ground black pepper
- Sprigs – fresh mint or chervil to garnish
- Heat oil in a saucepan.
- Fry onion and ham until soft.
- Add beans and lettuce.
- Stir in the stock, cream and seasoning and cook over a very low heat for 20 – 30 minutes.
- Stir occasionally, taking care to not break up the beans.
- Turn into a warm serving dish and garnish with the mint or chervil.
Serve with grilled meat or an omelette.
Try with smoked bacon instead of ham, the smokiness works well with all of the other ingredients. If using bacon you can cut back on the olive oil. Fry the bacon first then remove and put to one side. Fry the onions in the bacon fat( with a little olive oil if needed). Add back the bacon when done and carry on as above.
Using a mixture of crème fraîche and cream (or crème fraîche alone) gives a lightness to the, quite rich, dish.
Up the quantities slightly and serve as a single dish (not as a side dish) with crusty bread.