Broad Beans and Bacon on Toast - River Cottage
Enjoy the bittersweet and salty flavours of beans and bacon, dressed with oil and lemon juice, for a delightful twist on classic beans on toast.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 750g-1kg young broad beans in the pod
- 1 tablespoon rapeseed or olive oil
- 100-150g pancetta or streaky bacon, cut into 5mm strips
- A small bunch of spring onions, finely sliced
- Juice of ½ lemon, or to taste
- 2 thick slices of bread (ideally sourdough)
- Sea salt and freshly ground black pepper
- Extra virgin olive or more rapeseed oil, to finish
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