Graham Kerr

195 Broad Beans with Bacon

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Broad beans 1 lb. 1 lb. 500 grams
Salt, black pepper, nutmeg To season To season To season
Bacon slices 4 4 4
Cream 3 tbsp. 3 tbsp. 45 milliliters

Method

Method of Preparation

  1. Cut bacon into ¼-inch dice—fry until crisp.
  2. Measure the cream.

Method of Cookery

  1. Place broad beans into salted boiling water and cook until tender. Drain.
  2. Place the beans in dry saucepan—add the cream—bring to boil, and season with salt, pepper, and nutmeg. Add the crisp bacon and combine.

© 1966 Graham Kerr. All rights reserved.