Lucy M. I make this dish every July when the first tender beans appear at the market and the peas are still sweet enough to eat raw. Mary Berry taught me to keep it straightforward, which meant unlearning the habit of adding cream to everything. Fresh butter, a bit of salt, and that’s all these vegetables need to shine on their own.
My approach is to pod the peas while the beans cook gently in a heavy pan, then combine them at the last moment so nothing gets overcrowded or steamed into submission. The whole thing takes ten minutes from start to finish, which makes it perfect for those evenings when I haven’t planned ahead. One taste and I remember why I bother with proper seasonal cooking at all.
Why You’ll Love this Mary Berry Summer peas and beans
Whether you’re seeking a side dish that’s as simple as it is elegant, this recipe delivers. I love how Mary Berry combines three vegetables into one harmonious dish that celebrates summer’s bounty. The young fava beans, peas, and green beans create a vibrant medley with varied textures—some tender, some slightly firm.
What makes this recipe shine is its restraint; butter and fresh mint enhance rather than mask the vegetables’ natural flavors. You’ll appreciate how quickly it comes together, requiring just 15–20 minutes from start to finish. The result feels restaurant-quality yet achievable on any weeknight.
It’s versatile too—this pairs beautifully with roasted chicken, grilled fish, or lamb. I find myself returning to this recipe repeatedly because it’s nourishing, unpretentious, and genuinely delicious.
Sometimes a small side makes the whole plate feel complete. Herbed Roasted Tomatoes Recipe does exactly that, with soft textures, concentrated flavor, and a clean herbal finish that complements most meals.
What Ingredients are in Mary Berry Summer peas and beans?
Mary Berry’s Summer Peas and Beans recipe is beautifully simple, relying on just a handful of quality ingredients to create a dish that lets the fresh produce shine. The recipe prioritizes seasonal vegetables at their peak, combined with minimal pantry staples to enhance rather than overwhelm their natural flavors. Each component plays an important role in building both the visual appeal and taste profile of this elegant side dish.
Ingredients:
- 8oz (250g) shelled fresh fava beans (young)
- 8oz (250g) shelled peas (young)
- 8oz (250g) green beans, halved
- 2 tbsp butter
- 2 tbsp chopped fresh mint, plus extra to garnish
- Salt and black pepper
The success of this recipe hinges on sourcing the freshest, youngest vegetables possible, as their tenderness and delicate flavors are essential to the dish. If fresh fava beans and peas are unavailable, frozen young vegetables can be substituted, though fresh is always preferable for ideal texture and taste.
The mint should be picked fresh shortly before cooking to guarantee maximum fragrance and flavor. Quality butter will noticeably enhance the final dish, so consider using unsalted butter if you prefer to control the salt content yourself.
How to Make this Mary Berry Summer peas and beans
- Begin by bringing a saucepan of salted water to a rolling boil. Add the 8oz (250g) of shelled fresh fava beans and cook for just a few minutes until they are just tender. This initial cooking time for the fava beans is pivotal, as they require slightly longer than the other vegetables to reach the perfect texture.
- Once the fava beans are nearly done, add the 8oz (250g) of shelled peas and the 8oz (250g) of halved green beans to the same pot, then continue cooking for another 5–10 minutes until all vegetables are tender. The exact timing will depend on how fresh your vegetables are; younger, fresher produce will cook more quickly than older vegetables.
- Once all the vegetables are cooked to your desired tenderness, carefully drain them in a colander to remove all the cooking water. Return the drained vegetables to the warm saucepan and add the 2 tbsp of butter and 2 tbsp of chopped fresh mint.
- Stir gently until the butter has completely melted and is evenly distributed throughout the vegetables, coating them in a light, glossy finish. Taste the dish and adjust the seasoning with salt and black pepper as needed to suit your preference.
- Serve the summer peas and beans hot while they retain their vibrant color and warmth. Transfer to a serving dish and garnish with additional fresh mint to add both visual appeal and an aromatic finishing touch that enhances the delicate flavors of the seasonal vegetables.
Mary Berry Summer Peas and Beans Recipe
Ingredients
Method
- Begin by bringing a saucepan of salted water to a rolling boil. Add the 8oz (250g) of shelled fresh fava beans and cook for just a few minutes until they are just tender. This initial cooking time for the fava beans is pivotal, as they require slightly longer than the other vegetables to reach the perfect texture.
- Once the fava beans are nearly done, add the 8oz (250g) of shelled peas and the 8oz (250g) of halved green beans to the same pot, then continue cooking for another 5–10 minutes until all vegetables are tender. The exact timing will depend on how fresh your vegetables are; younger, fresher produce will cook more quickly than older vegetables.
- Once all the vegetables are cooked to your desired tenderness, carefully drain them in a colander to remove all the cooking water. Return the drained vegetables to the warm saucepan and add the 2 tbsp of butter and 2 tbsp of chopped fresh mint.
- Stir gently until the butter has completely melted and is evenly distributed throughout the vegetables, coating them in a light, glossy finish. Taste the dish and adjust the seasoning with salt and black pepper as needed to suit your preference.
- Serve the summer peas and beans hot while they retain their vibrant color and warmth. Transfer to a serving dish and garnish with additional fresh mint to add both visual appeal and an aromatic finishing touch that enhances the delicate flavors of the seasonal vegetables.
Notes
Cooking Tips for Perfect Texture
Use fresh or properly thawed vegetables for the best results. If using frozen peas or beans, thaw and drain them well to avoid excess moisture. Too much water can make the dish soft and dilute the flavor. Cook peas and beans gently over medium heat. They only need a short cooking time to become tender. Overcooking causes them to lose their bright color and turn mushy. Aim for just-tender vegetables with a slight bite. Add butter or seasoning at the end of cooking. This helps coat the vegetables evenly without breaking them down. Finishing the dish gently preserves both texture and natural sweetness.Cooking Tips for Perfect Texture
Use fresh or properly thawed vegetables for the best results. If using frozen peas or beans, thaw and drain them well to avoid excess moisture. Too much water can make the dish soft and dilute the flavor.
Cook peas and beans gently over medium heat. They only need a short cooking time to become tender. Overcooking causes them to lose their bright color and turn mushy. Aim for just-tender vegetables with a slight bite.
Add butter or seasoning at the end of cooking. This helps coat the vegetables evenly without breaking them down. Finishing the dish gently preserves both texture and natural sweetness.
Mary Berry Summer peas and beans Substitutions and Variations
Since you’re working with seasonal produce, you’ll find this recipe wonderfully adaptable to what’s available at your local market or growing in your garden. If you can’t find fresh fava beans, I’d substitute them with lima beans or broad beans. Sugar snap peas work beautifully if regular peas aren’t available. You can also swap green beans for French beans or runner beans, depending on what you prefer.
For flavor variations, I’ll sometimes replace mint with fresh dill or basil for a different taste profile. A splash of lemon juice brightens the dish considerably. If you’d like added richness, I use cream instead of butter. You might also consider adding garlic or shallots for extra depth. These adjustments let you personalize the dish while maintaining Mary Berry’s simple, elegant approach to celebrating fresh vegetables.
What to Serve with Mary Berry Summer peas and beans
Now that you’ve mastered the versatility of this dish through different ingredients and flavors, let’s explore how to build a complete meal around it. I find this vibrant vegetable medley pairs beautifully with grilled fish, particularly salmon or sea bass, where the mint complements the delicate flavors perfectly. You’ll also discover it works wonderfully alongside roasted chicken or lamb, as the buttery vegetables balance richer meats. For vegetarian options, I serve it with creamy risotto or alongside new potatoes dressed in olive oil. The dish shines at summer barbecues too, where it’s an excellent accompaniment to grilled vegetables or light pasta dishes. Its bright, herbaceous profile makes it incredibly adaptable to whatever protein or grain you’re featuring at your table.
Final Thoughts
Mary Berry’s fresh summer peas and beans recipe exemplifies how simple ingredients—when they’re quality and in season—can create something truly memorable. I’ve found that this dish consistently delivers impressive results with minimal effort, making it perfect for both weeknight dinners and entertaining guests.
What I appreciate most is its versatility. You’ll adapt it easily to whatever vegetables you’ve got on hand or what your garden’s producing. The butter and mint combination is classic for good reason—it lets the vegetables shine without overwhelming them.
Don’t overlook the importance of using truly fresh, young produce. That’s where this recipe’s magic lies. When you source quality ingredients, you’re rewarded with vibrant flavors and tender textures that justify Mary Berry’s straightforward approach to summer cooking.
