Creamy Broad Beans with Garlic, Dill, and Crispy Bacon - photo 1
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Creamy Broad Beans with Garlic, Dill, and Crispy Bacon

Pikantne Appetizers Additions European cuisine 30 min Easy 27 wyświetleń ~13.51 PLN - (0)
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Description

Here is the classic Polish summer in a completely new, elegant version that will delight your taste buds and change your perspective on broad beans. Forget about the simple, boiled vegetable. This recipe transforms it into a flavorful, creamy dish that can serve as an exquisite appetizer, a light lunch, or a side to a main course. The sweetness of young broad beans perfectly complements the buttery sauce, where the aromas of freshly chopped garlic and fragrant dill intertwine. Each bite is an explosion of flavor, enhanced by crispy, salty pieces of smoked bacon that add depth and texture to the dish. The presentation is incredibly appetizing – the intense green of the broad beans contrasts with the golden bits of bacon and the freshness of the herbs. This is a proposal that combines simplicity of preparation with a restaurant-quality final effect, perfect for summer garden gatherings or as a variation in your daily menu.

Ingredients (10)

Servings:
4
  • Fresh broad beans 500 g
  • Boczek wędzony parzony 100 g
  • Butter 50 g
  • Garlic 2 ząbki
  • Fresh dill 0.5 pęczek
  • White sugar 5 g
  • Water 2000 ml
  • 🌿 Przyprawy
  • Salt 12 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~13.51 PLN (3.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients. Place the broad beans in a large sieve or colander and rinse thoroughly under cold running water, removing any impurities. Lay the bacon on a cutting board and chop it into small cubes about 0.5 cm on each side with a sharp knife. The smaller the cubes, the crispier they will be after frying. Peel the garlic and slice it very thinly. Rinse the dill, dry it with a paper towel, and finely chop it, discarding the thicker stems.

Ingredients: Fresh broad beans, Boczek wędzony parzony, Garlic, Fresh dill
Use separate cutting boards for meat and vegetables to maintain hygiene. Preparing all the ingredients before starting to cook (the so-called 'mise en place') will make the entire process smooth and stress-free.

Cooking broad beans

2

In a large pot (with a capacity of at least 3-4 liters), bring water to a boil. When the water starts to boil vigorously, add 10g of salt (about 1 heaping teaspoon) and sugar. The sugar will help preserve the beautiful green color of the broad beans. Carefully add the rinsed broad beans to the boiling water. Cook over medium heat without a lid. The cooking time depends on the size and age of the beans: young, small broad beans will be ready in 5-7 minutes, while older and larger ones may take 10-15 minutes.

Ingredients: Fresh broad beans, Water, Salt, White sugar
To check if the broad beans are ready, take one bean out with a slotted spoon, let it cool slightly, and taste it. It should be soft but still slightly firm (al dente). Overcooked broad beans will become mealy and lose their charm.
3

When the broad beans reach the desired tenderness, immediately drain them in a sieve or colander to stop the cooking process. You can briefly rinse them with cold water to further set the color. Set aside. For a more delicate and refined version of the dish, you can peel the broad beans from their outer shells. It's best to do this while they are still warm – just gently press the bean, and the inside will pop out on its own.

Ingredients: Fresh broad beans
Peeling the fava beans is optional and time-consuming, but the result is worth the effort – the dish becomes more delicate and has a more intense color. If you're in a hurry, you can skip this step; the dish will still be delicious.

Preparation of bacon and sauce

4

In a large skillet (preferably with a thick bottom, about 26-28 cm in diameter), place the diced bacon. Set the burner to medium heat and fry, stirring occasionally, until the bacon renders its fat and becomes golden and crispy. This will take about 5-7 minutes. Using a slotted spoon, transfer the crispy bacon to a plate lined with paper towels to absorb the excess fat. Leave the rendered fat in the skillet.

Ingredients: Boczek wędzony parzony
Do not fry the bacon over too high heat, as it may burn on the outside while remaining raw on the inside. Patiently rendering the fat over medium heat will yield the best, crispy result.
5

Reduce the heat under the pan to the minimum. Add butter to the rendered fat from the bacon. Wait until the butter completely melts and lightly foams. Add the sliced garlic and sauté for about 30-60 seconds, stirring constantly with a wooden spoon. The garlic should become aromatic and slightly translucent, but it must not brown at all, as it will become bitter.

Ingredients: Butter, Garlic
This is a crucial moment – burnt garlic will ruin the flavor of the entire dish. If you notice the slices starting to brown, immediately remove the pan from the heat.

Final combination

6

In a pan with aromatic butter and garlic, add the cooked and drained broad beans (peeled or in their pods). Slightly increase the heat and gently toss or stir everything for about 1-2 minutes, so that each bean is coated in the buttery sauce and heated through.

Ingredients: Fresh broad beans
Use a silicone or wooden spatula for mixing to avoid damaging the delicate fava bean grains, especially if they are peeled.
7

Remove the pan from the heat. Add the cooked, crispy bacon, chopped dill, and freshly ground black pepper to taste. If you like spicier notes, this is the moment to add a pinch of optional chili flakes. Gently mix everything together one last time. Taste and adjust with a pinch of salt if necessary, keeping in mind that the bacon is already salty. Serve immediately while hot and aromatic.

Ingredients: Fresh dill, Pieprz czarny świeżo mielony, Chili flakes, Salt
Do not add dill while frying, as it will lose its fresh aroma and color. It's best to add it at the very end, after removing the pan from the heat.

Fun Fact

💡

Broad beans are one of the oldest vegetables cultivated by humans - traces of them have been found in excavations in the Middle East dating back to 6000 BC! In Poland, they are a symbol of the height of summer and are often sold by weight as a popular seasonal snack.

Best for

Letni grill Elegancka przystawka Lekki lunch lub kolacja Dodatek do dań mięsnych lub rybnych

Tips

🍽️ Serving

Serve the dish in deep bowls or on a platter, right after preparation. You can garnish the top with an extra portion of fresh dill. It tastes great with a slice of crispy, country bread, which can be used to wipe up the delicious, buttery sauce from the bottom of the dish.

🥡 Storage

The dish tastes best when fresh. If there are leftovers, store them in a sealed container in the refrigerator for up to 2 days. Reheat in a pan over low heat with a little butter or water to prevent the broad beans from drying out. Keep in mind that the bacon will not be as crispy after reheating.

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