Broad Beans in a Pot with Bacon

• 450 g (1 lb) shelled broad beans
• 3 rashers of back bacon, de-rinded

To skin the beans, make a lengthways cut in the skin of each one and squeeze the bean gently until it slips out of its skin. Cut the bacon into matchsticks and put it in a flameproof casserole or earthenware pot. Heat gently to sweat the moisture out of the bacon and to melt its fat. Add the oil and continue cooking until the bacon is just cooked but not yet beginning to brown. Add the onion an