(Tender beans) due to the seasonal nature of young tender broad beans, the only way to truly recreate this dish is to have it in early spring. They can be found in most small green grocers, sold as broad beans in the shell, and they feel soft to the touch, unlike their matured counterpart. Well worth visiting a few shops to find them!
Serves two-three
Takes 10 minutes (5 prep, 10 cook)
2 cloves of garlic
2 tbsp of olive oil
20 young tender broad beans in the shell
1 handful of fresh mint
Finely slice the garlic and fry it in the olive oil on a medium heat. after a couple of minutes,. add the beans and turn the heat up slightly. After 5 minutes, turning regularly, turn the heat down and put a lid on the frying pan so the beans cook through.
Chop the mint and; after the beans have cooked for a further 5 minutes, mix the mint in and serve straight away.
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