BROAD BEANS WITH BACON
25 g butter
225 g smoked bacon, diced
2 shallots, finely sliced
1 kg shelled broad beans, defrosted if frozen
2 garlic cloves, crushed
150 ml white wine or vegetable stock
salt and pepper
25 g fresh mint, torn
Melt the butter over a very low heat and fry the bacon and shallots for 10 minutes until golden.
Stir the garlic into the pan and cook for 1 minute.
Add the broad beans and wine or stock, increase the heat to a simmer and cook for 5 minutes or until the beans are tender and most of the liquid has been absorbed.
Season to taste, stir in the torn mint leaves and serve.