Remove the beans from the pod, blanch and peel. Put aside
Chop the onion and dice the bacon
Peel the potato and chop into 2cm chunks
In a saucepan, heat some olive oil. Add onion and bacon and fry until the onion softens (about 5 minutes) stirring occasionally with a wooden spoon
Add the potato and stir-fry them for 2 minutes, combining with the onion and bacon
Add the chicken stock and thyme leaves, cover the saucepan with a lid and let the veggies cook for at least 10 minutes in the saucepan until the potatoes feel almost done (test them with a skewer)
Toss in the prepared broad beans and cook, with the lid off, for about 5 minutes more.
