VegBox Recipes

Broad Beans, with Mint & Pecorino

This recipe has been provided by Riverford Home Delivery, Upper Norton Farm.

"Broad Beans are just coming in to season now. Broad beans are the only homegrown beans that are frost hardy and truly happy in our climate. They give us one of the first tastes of summer; six weeks sooner than runner or French beans.

"At Riverford we find nothing more relaxing than getting a large bag of beans and sitting down in quiet contemplation slowly popping these little gems from the jacket nature provided them. Don’t be put off if the pods are marked with ‘chocolate spot’ speckling, it will not affect the quality or the flavour of the beans.

"We also love this simple little recipe for Broad Beans, with Mint & Pecorino, which in the farm kitchen is known simply as Riverford Beans on Toast!"



  • 300g broad beans, podded weight (this should give about 150-175g weight once you have double-podded them)
  • 1 tbsp grated pecorino or parmesan, plus extra to serve
  • 1 tbsp good olive oil, plus a little extra for drizzling
  • small bunch mint leaves, finely chopped
  • sea salt + freshly ground black pepper
  • a few slivers of wet garlic (optional)
  • 4 slices sourdough, ciabatta or baguette


    1. In a large pan of boiling salted water, cook the beans for about 3-4 mins, until just tender.

    2. Drain and refresh in a bowl of cold water. Peel off the outer skins and discard. Put the beans in a bowl and crush lightly with a fork.

    3. Add the grated cheese, mint and olive oil. Season to taste.

    4. Place on a baking tray and sprinkle with a few slivers of wet garlic stalk. Drizzle with olive oil and toast in the oven for a few mins.

    5. Top with the broad bean mixture, drizzle over a little more oil and a sprinkling of extra grated cheese.


    Time From Cupboard-To-Table

    15 mins

    Notes & Variations on Broad Beans, with Mint & Pecorino


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