Broad bean and bacon casserole
4 ServingsFor a veggie version omit the bacon and add mushrooms and
chilli to taste
- 2lbs (1Kg) shelled broad beans
- 8 rashers of bacon (sliced)
- 1oz (25g) butter
- ½ pint (300ml) semi skimmed milk (approximately)
- 1oz (25g) plain flour
- 2 tablespoons chopped parsley
- 2 cloves of garlic (chopped)
- Salt and freshly ground black pepper to taste
Preheat oven to 200ºC/400ºF/Gas Mark 6
Cook the broad beans in salted boiling water in a large saucepan for 10
minutes, strain and reserve the liquid.
Lightly brown the bacon in the saucepan and remove from the pan.
Add the butter, stir in the flour and add ½ pint (300ml) of the bean water.
Continue stirring the sauce until it thickens and is smooth.
Add the milk to the sauce gradually until it is a thickened pouring
consistency. Season to taste with salt and freshly ground black pepper.
Add one tablespoon chopped parsley, the broad beans, the bacon and chopped
garlic and mix together.
Transfer to a casserole dish and sprinkle over the remaining
tablespoon of parsley. Cook in the oven for approximately 30 minutes.