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Take the bag of broad beans out of the freezer to defrost.
Chop the onion and garlic, squeeze the lemon, and wash and roughly chop the cilantro.
Sauté the onion in regular olive oil until golden, then add the garlic and sauté for another few minutes on medium low heat making sure not to burn the garlic and adding a little olive oil if necessary.
Add the broad beans to the onion garlic mix with a good drizzle of olive oil on medium high heat for about 5 to 10 minutes until they turn vibrant green.
Add the salt, black and white pepper along with the cilantro and enough boiling water to cover.
Bring to the boil then reduce the heat to a simmer and cover.
After around half an hour, taste a broad bean to check it is done then turn off the heat and add the lemon juice.
Serve with bread or starch of your choice such as pasta or jacket potato.