New Potato And Broad Bean Recipes

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Pan Fried New Potatoes & Broad Beans

Preparation Time: 10 Minutes
Cooking Time: 25 Minutes

I regard my cooking skills to be very functional, I don't like spending hours in the kitchen. Paradoxically I like to eat well and throw something special together when cooking for myself and others. Perhaps this is why this particular recipe is a favorite of mine. You can use as a; starter, vegetarian dish or main course side dish, just adjust the quantities accordingly. This recipe is a main course for four. You can add or substitute any number of other pulses but this is my personal favorite. Broad beans have a strong full taste and hold their own with the potatoes and are widely available in the county when in season.

Local broad beans are in season from about May, you're looking for mature sized pods (6 - 8 inches in length) but not giant sized, otherwise the beans will be a little too tough.

Ingredients: Serves 4

1200g of broad beans (the greatest part of the weight will in fact be pod)
900g of new potatoes
80g of butter
large pinch of mint
salt and pepper to taste

Cooking Instructions:

Wash the new potatoes cutting them in half then introduce them to boiling water with half the mint, keep them simmering for 15 minutes or until tender, then drain.
Introduce the beans (having discarded the pods) to a pan of boiling water, leave to simmer for 6 minutes, then drain.
Put half the butter into a large non-stick pan, melt then add the potatoes with some pepper.
Gradually increase the heat until the potatoes start to brown, add the beans and cook for a further 5 or 6 minutes stirring continuously to avoid sticking or burning. Taste the potatoes and beans to ensure ready then serve whilst hot.
Put the food in a warm serving bowl, add the butter to the top allowing it to melt into and garnish with the remaining mint.