Mary Berry Broad Beans Recipe

Mary Berry Broad Beans is a simple, vibrant side dish that highlights the sweetness of fresh broad beans with classic British simplicity. Lightly blanched broad beans are paired with garlic, olive oil, lemon, and fresh herbs for a refreshing, wholesome dish that works beautifully with grilled meats, fish, or seasonal salads.

Whether you enjoy them warm or at room temperature, this easy recipe celebrates seasonal produce at its best.

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What Are Mary Berry Broad Beans?

This recipe features tender broad beans quickly blanched to keep their bright green colour, then gently sautéed with garlic and olive oil. Lemon juice and fresh herbs add brightness, and optional feta or chili flakes give it a flavourful twist.

This dish is quick, seasonal, and naturally healthy—ideal as a side dish or a light lunch.

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Why You’ll Love This Recipe

• Simple, fresh, and seasonal
• Naturally nutritious — rich in fibre, protein & antioxidants
• Quick to make — ready in under 10 minutes
• Versatile — side dish, salad, light lunch
• Perfect with grilled meat, fish, or crusty bread

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Ingredients

• 500g broad beans, shelled
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Handful of fresh mint or basil, roughly chopped
• Juice of 1 lemon
• Salt and black pepper
• Optional: pinch of red chili flakes
• Optional: 50g feta, crumbled

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Equipment

• Large pot (for blanching)
• Sauté pan
• Strainer
• Mixing bowl
• Wooden spoon

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How to Make Mary Berry Broad Beans

1. Blanch the Broad Beans

Bring salted water to a boil. Add the shelled broad beans and cook for 2–3 minutes, just until tender.
Drain and plunge into ice water to stop the cooking.

2. Sauté the Garlic

Heat olive oil in a pan over medium heat. Add the minced garlic (and chili flakes if using).
Cook for 1 minute, just until fragrant.

3. Toss the Beans

Add the blanched beans to the pan and sauté for 2–3 minutes, tossing gently to coat in the garlic oil.

4. Finish the Dish

Remove from the heat. Add fresh herbs, lemon juice, salt, and pepper.
If using, sprinkle crumbled feta over the top.

5. Serve

Enjoy warm or at room temperature as a fresh side dish.

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What Goes Well With Mary Berry Broad Beans

• Grilled chicken or salmon
• Crusty artisan bread
• Simple green salad
• Roast vegetables
• Couscous, quinoa, or rice
• Goat cheese or feta-based salads

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Expert Tips

• Blanch for no more than 2–3 minutes to keep beans bright and tender
• Ice water stops overcooking
• Always add lemon after cooking for maximum flavour
• Fresh mint or basil is essential (dried herbs won’t work here)
• Add feta for creaminess or chili flakes for gentle heat

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Variations

• Broad Bean Salad — add cherry tomatoes, cucumber, and a vinaigrette
• Broad Bean Soup — blend with stock, garlic, and herbs
• Broad Beans with Bacon — stir in crispy bacon for a smoky twist
• Herb Mix-Up — try tarragon or parsley

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Storage

• Store in an airtight container up to 2 days
• Cool fully before refrigerating
• Store feta or additional dressing separately

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Reheating Tips

• Warm gently in a pan with a splash of olive oil
• Avoid microwaving — it softens the beans too much
• Best enjoyed fresh or at room temperature

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FAQs

How do I keep broad beans bright green?

Blanch them for 2–3 minutes and immediately plunge into ice water. This stops cooking and keeps the beans vibrant.

Can I use frozen broad beans?

Yes. Thaw and drain well before cooking. Frozen broad beans work perfectly in this recipe.

Do I need to double-pod broad beans?

You can if the beans are large. Young beans don’t require double-podding, but older ones may taste softer and sweeter without their skins.

Can I make this recipe ahead of time?

Yes. Prepare up to 1 day ahead and add the lemon juice and herbs just before serving to keep flavours fresh.

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Other Recipes You May Like:

• Mary Berry Superfood Salad
• Mary Berry Forest Bean Salad
• Mary Berry Moroccan Summer Salad

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