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Braised broad beans and peas

Australian Gourmet Traveller recipe for braised broad beans and peas.

By Katina Rerakis
  • 1 hr cooking
  • Serves 6
  • Print
Braised broad beans and peas
"Araka is wonderful on its own as a vegetarian salad and it is wonderful as an accompaniment to mainstay meat dishes," says John Rerakis.


  • 250 gm podded broad beans(about 500gm unpodded)
  • 250 gm frozen peas, defrosted
  • 250 ml tomato passata (1 cup)
  • 1 onion, thinly sliced
  • 1 baby fennel bulb, thinly sliced


  • 1
    Preheat oven to 180C. Combine all ingredients and 125ml water in a roasting pan or ovenproof dish, season to taste and mix to combine. Bake until liquid is nearly evaporated and broad beans and peas are browned slightly (50 minutes-1 hour). Serve hot.