Broad Beans & Peas with Mint Butter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 700g podded broad beans
• 500g podded peas
• 50g butter
• 1 bunch spring onions, chopped
• 4 tbsp chicken stock or water
• handful mint leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of boiling water to a boil. Add the broad beans and cook for 3 minutes, then add the peas and cook for 2 minutes more. Drain well.

2. Optional: while the beans are still warm, slip off the grey outer skins of the broad beans and discard them.

3. Melt the butter in a large frying pan over medium heat. Add the chopped spring onions and cook gently for 3 minutes until softened.

4. Add the drained beans and peas to the pan with the chicken stock or water. Simmer over medium heat for about 5 minutes until the vegetables are tender and the liquid has mostly reduced.

5. Finely chop the mint leaves. Remove the pan from the heat and stir in the mint, then serve warm.