French Style Broad Beans with Bacon
35 min
total
4
people
329
calories per serving
Ingredients
4 people
- 1 kgShelled fava bean (shelled and peeled)
- 150 gSmoked lardons (natural)
- 1 pcYellow onion (finely chopped)
- 30 gUnsalted butter
- 1 pcThyme (fresh sprig)
- 1 pcBay leaf
- 1 pcSavory (fresh sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Vibrant green broad beans that turn melt-in-the-mouth tender, mixed with crispy browned bacon. The reduced buttery cooking juice binds everything with a scent of thyme and smoke.
- 1
Shell the beans. Bring a pot of water to a boil, plunge the beans for 2 minutes then cool immediately in ice water. Remove the thick skin to keep only the tender green heart.
- 2
In a sauté pan, fry the bacon until golden and crispy. Add the finely chopped onion and let it sweat in the bacon fat until translucent.
- 3
Add the beans, thyme, bay leaf, and savory. Stir in the butter. Add a little water halfway up. Let reduce over medium heat: the juice should thicken and coat the beans brilliantly.
Frequently asked questions
How do you get this dish right?
- Do not skip peeling the beans after blanching; it guarantees a fine texture without bitterness.
- If the juice reduces too quickly, add a spoonful of water; the sauce should remain creamy, not dry.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat gently in a saucepan with a splash of water.
4.3
56 reviews
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