[Endymion]

Last year when we were on holiday we had a delicious cold starter of tiny broad beans, meat (possibly bacon or pork), and unidentifiable but quite strongly flavoured herbs all mixed in olive oil. It was served with bread.

I'd like to be able to make it, but even though I've spent ages looking for a recipe I haven't managed to find one.

I know it's a long shot, but I wonder if anybody here has made something similar?

[arugula]

What country or region was this in?

[plum crumble]

Well, there is a very common Spanish tapa meal which has many variants, but is basically broad beans, local specialist hams, garlic, olive oil and fresh herbs.

Shell and skin the beans, leaving a brillant green little bean. In a pan heat the oil on a high heat and briefly fry the beans, ham and garlic. Then reduce the heat and let it stew for 20 minutes or the beans are tender. Season as required and sprinkle with chopped herbs such as parsley, mint or fennel.

serve with warm bread   

[Endymion]

Thanks. I should have said that it was Portuguese/Spanish border area, so that recipe seems about right. 

Would you add Savory to the herb mix? If so, any idea how much? It's something we've never used before but we've now got a Winter Savory plant.

[plum crumble]

sorry - haven't used Savory myself 

[arugula]

Would you add Savory to the herb mix?

I'd answer that by asking what does savory taste like and more importantly do you think it would go with the other flavours?

[Endymion]

Would you add Savory to the herb mix?

I'd answer that by asking what does savory taste like and more importantly do you think it would go with the other flavours?

I don't know for sure what it tastes like, but I've read that it's brilliant with beans.

We'll have to wait until our broad beans decide to grow some pods and try it for ourselves. I'll have to remember to say what we think.

[arugula]

I'll have to remember to say what we think.

Good idea.

[Endymion]

Forgot to come back to this.

We've tried the recipe several ways, including adding either chopped Winter Savory, Parsley, Fennel leaves or Coriander leaves before stewing the beans in the oil. We've used lardons or chopped ham, and we've eaten it fresh from the pan or left to chill in the fridge.

We prefer either Parsley or Savory, and now this has become our favourite way of eating Broad Beans.

Blanching and skinning the beans is a bit fiddly, and not needed for the small, young ones, but it means that even the oldest beans (the ones with the black ends) end up beautifully tender.