Broad Bean and Bacon Casserole Recipe

Ingredients for Broad Bean and Bacon Casserole:

• 2 lbs (1 kg) shelled broad beans
• 8 rashers of bacon
• 1 oz (25g) butter
• ½ pint (300 ml) full or semi-skimmed milk
• 1 tablespoon plain flour
• 2 tablespoons chopped parsley
• 2 cloves of garlic
• Salt and coarse grained black pepper

Method for Broad Bean and Bacon Casserole:

1. Cook the shelled beans in salted boiling water for about 10 minutes.
2. Strain the beans and reserve the liquid.
3. Fry the bacon just enough to brown it and remove from the pan.
4. Add the butter to the bacon fat, stir in the flour and add ½ pint (300 ml) of the bean water.
5. Continue stirring until it thickens and is smooth.
6. Season to taste.
7. Add the milk, making certain that the mixture does not get too liquidy.
8. Put in 1 tablespoon parsley, the broad beans, chopped garlic and the bacon and combine.
9. Transfer to a casserole, sprinkle over the other tablespoonful of parsley.
10. Transfer to a hot oven and bake for around 30 minutes at  Gas Mark 6 (400°F/200°C).

Makes enough for 4 servings.

Lovely with your own broad beans straight from the plot. You can also put some new potatoes in it for a more filling casserole.