What I love about this method is that is uses the starch from the potatoes to make a lovely sauce. Personally, I would only use organic lemons in this as you're going to eat the whole thang!
10 medium size potatoes sliced into rounds
2 shallots (an onion may be substituted)
2 cloves of garlic
one lemon sliced as thinly as possible then cut in halves
the juice of one lemon
2 cups of broad beans (mine were frozen)
2 cups of vegetable bouillon
chopped scallions to garnish
Sautee the shallots and the garlic in water (I used a splash of white wine which was at hand) until soft, then add the lemon slices and cook for another minute. Add the potatoes, bouillon and lemon juice, cover and cook for 10 minutes, then add the beans and continue cooking for another 10 minutes or until potatoes are done. Keep checking the level of the sauce, you may need to add more water/bouillon if it gets too dry, the idea is to keep it nice and 'saucy'. Season to taste, garnish with scallions.
I liked this so much I'm making it again tonight, this time with asparagus and artichokes. I could also imagine adding some white beans to it, to make a more substantial dish.