Broad beans with pancetta and almonds

(6 ratings)
Broad beans
Broad beans
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: No need for fancy dressing – sweet beans, smoky pancetta, toasty almonds and rich garlic say it all! Brought to you by Essentials magazine


  • 60g whole blanched almonds
  • 140g cubetti di pancetta or lardons
  • 4 cloves garlic, peeled, kept whole and squashed
  • 450g broad beans, blanched in boiling water for 2 mins if fresh, defrosted if frozen
  • Small bunch flat-leaf parsley, chopped


  1. Heat a large frying pan until hot, add the almonds and dry-fry for 3-4 mins, shaking the pan occasionally until toasted and golden. Remove and set aside.
  2. Add the pancetta and garlic cloves to the pan and cook over a medium heat for 5-10 mins until crispy.
  3. Add the beans, season well with salt and freshly ground black pepper and cook for a further 3-4 mins until the beans are soft. Stir through the parsley and almonds before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 170(kcal)
  • Fat 12.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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