•1 lb (450 g) shelled broad beans•8 rashers streaky bacon•1 oz (28 g) butter•1 large or 2 small onions, chopped•2 tablespoons plain flour•Salt and pepper•2 tablespoons chopped parsley
1.Cook the beans until tender in boiling salted water.
2.Dice the bacon, heat the butter in a pan and fry the bacon and onion for 3 or 4 minutes, until the onion is soft. Blend in the flour and cook for 1 minute.
3.Drain the beans and add 240 ml of the cooking liquid to the bacon and onions. Bring to the boil, stirring, add the beans and reheat gently.
4.Season to taste and stir in the chopped parsley.
Members Bean Recipes
North Bournemouth Allotment Society Limited
Cornelia Road, Wallisdown, Bournemouth, Dorset, BH10 4FG