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Summer vegetable 'stew' with mint


  • Double peel the broad beans by blanching them in a pot of boiling water for about 45 secs and then plunging them into a bowl of iced water, before peeling again.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until softish.
  • Add the beans, white wine and stock. Stir and gently cook until the beans are tender and a glaze is formed.
  • Then add the zucchini flowers, seasonings and asparagus. Gently toss and cook until the vegies are crisp-tender, stirring now and again and adding more liquid if needed.
  • When almost ready, stir in the double-peeled broad beans with the mint and briefly cook to heat through.
  • nb. Any variety of vegies can be used.


  • 2 cups podded broad beans
  • olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 12 green beans, cut into lengths
  • ¼ cup dry white wine
  • ¼ cup vegetable stock
  • 8 zucchini flowers, stamen removed
  • sea salt & freshly ground pepper
  • 2 bunches asparagus, peeled & sliced into lengths on the diagonal
  • 1-2 tbsp chopped fresh mint (or tarragon)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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