Broad Beans in Oil

• 1½ lbs broad beans, small and fresh
• 6 spring onions
• 3 tablespoons

Cut up the broad beans with their pods still on. Any that look tough or ropey should be shelled. Roughly chop the firm parts of the onions. Heat the oil in a thick saucepan, put in the beans and spring onions and sweat them very gently with the lid on for 10 or 15 minutes. Add the juice of half a lemon and half a cup of water, salt and pepper, and cook uncovered until soft, about an hour. If ne