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Broad Bean, Bacon and New Potato Salad

June 28, 2011 By All That I'm Eating 8 Comments

I planted my own broad beans back in February full of anticipation and excitement for that day when I could finally snap the pods from the plant, lightly cook them and enjoy them just as they are. To say I was jealous of the broad beans at the farmers’ market is an understatement. I couldn’t possibly buy any and cheat on my home grown ones…could I? 
Some of my broad beans are at the mangetout stage and I enjoy the occasional one immensely straight from the plant. They’ve a bit more growing to do before I can make my broad bean houmous. Until then the big, fat, shiny green beans from the farmers’ market will keep me going. To make the most of the seasonal ingredients available I cooked up this broad bean, bacon and new potato salad.
Broad Beans in the pod

One of my favourite things is popping the broad beans out of their fluffy pods. I love the smell. I used around 20 pods if not a few more to get enough beans for this meal. The more the merrier I say.

Skinned Broad Beans

Ingredients

You will need (for two):

  • Around 20 broad bean pods
  • 4 rashers bacon
  • 10-12 new potatoes, peeled and quartered (or halved depending on the size)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Fresh herbs, small amounts of each (I used chives and mint), chopped
  • Salt and pepper
  • 1 small garlic clove, crushed

Dressing for Broad Bean Salad

Method

Remove the broad beans from their pods and boil them in salted water for about 4 minutes. 

Keep the water and then boil the potatoes until soft. Drain and put to one side.

When the beans have cooled you can begin one of the most satisfying pursuits imaginable. Squeeze the beans out of their grey, papery cases. Some will come out easily with just a small pinch whereas some require the insertion of a fingernail to get things moving. 

Fry the bacon in a little oil until crispy.

Whisk together the oil, vinegar, herbs, seasoning and garlic to make the dressing.

Mix the potatoes, beans, bacon and dressing together and serve.

Broad Bean, Bacon and New Potato Salad

If you’re getting the mint from the garden, be careful to wash it first. Having an insect in your meal is extra protein that no one is likely to appreciate. Put the potatoes, bacon, broad beans and dressing together in a bowl. This is one of those meals that is equally good hot, cold or luke warm. I threw a few chopped spring onions in at the end too. 
The first broad bean meal of the year means one thing to me, Summer is just round the corner. 

All That I’m Eating

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Filed Under: Bacon, Broad Bean, Garlic, Herbs, June, Lunch, Meat & Fish, Mint, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables Tagged With: Bacon, beans, recipe

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Comments

  1. AvatarMzungu says

    June 28, 2011 at 22:04

    Looks damn good, and so easy to make. I see you are a “to pod” like myself sort of person.

    Reply
  2. AvatarCorina says

    June 29, 2011 at 18:12

    To me it’s the bacon that really atracts me to this dish. Looks delicious.

    Reply
  3. AvatarPeggy says

    June 29, 2011 at 22:39

    This broad bean dish sounds fantastic! The beans from the Farmer’s Market look truly beautiful, but I’m sure once yours come into “adulthood” they’ll be just as pretty and delicious =)

    Reply
  4. AvatarPhil Lowe says

    June 30, 2011 at 09:05

    Looks fab and the collar bacon sounds perfect. so much more taste than back bacon.

    Reply
  5. AvatarSarah says

    July 2, 2011 at 15:00

    Gorgeous! Broad beans and mint scream summer which is just about to start around here as well!

    Reply
  6. AvatarCatherine says

    July 4, 2011 at 11:17

    Mmmm that looks like a lovely potato salad! I’ve never tried broad beans, but I would try them if they were served to me like that! 🙂

    Reply
  7. Avatarthelittleloaf says

    July 5, 2011 at 06:52

    Broad bean, mint and bacon is the ultimate summer combination – will have to buy myself some beans today and get podding! I often add a little crumbled feta to a salad like this too – and mop it all up with crusty homemade bread. Thanks for the inspiration!

    Reply
  8. AvatarAll That I'm Eating says

    July 13, 2011 at 19:55

    Glad you all enjoyed it. Hope you get hold of some broad beans soon!

    Reply

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Hello I’m Caroline

All That I'm EatingWelcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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