Broad bean and bacon casserole

4 Servings

For a veggie version omit the bacon and add mushrooms and chilli to taste



  • Preheat oven to 200ºC/400ºF/Gas Mark 6
  • Cook the broad beans in salted boiling water in a large saucepan for 10 minutes, strain and reserve the liquid.
  • Lightly brown the bacon in the saucepan and remove from the pan.
  • Add the butter, stir in the flour and add ½ pint (300ml) of the bean water. Continue stirring the sauce until it thickens and is smooth.
  • Add the milk to the sauce gradually until it is a thickened pouring consistency. Season to taste with salt and freshly ground black pepper.
  • Add one tablespoon chopped parsley, the broad beans, the bacon and chopped garlic and mix together.
  • Transfer
  • to a casserole dish and sprinkle over the remaining tablespoon of parsley. Cook in the oven for approximately 30 minutes.