Stewed Broad Beans
The stewed beans are contour rich and tasty, a simple recipe that enhances the taste of these spring legumes. Very easy to make, in this version with the addition of pork cheek they become a tasty second course.
Ingredients
- 600 g of fresh broad beans (net of waste)
- 100 g of bacon
- 1 onion
- extra virgin olive oil
- salt
- black pepper
The stewed broad beans are a side dish rich and flavorful, the easy recipe. Made with chopped onion and pork cheek, these fresh fava beans in a pan can also be proposed as a second course, perhaps after quick and light pasta. If you love the smoky taste or like to lighten the preparation, you can replace the bacon with the same amount of speck.
The beans are typically spring legumes. From a nutritional point of view, they boast a good protein, fiber and vitamin content. Their flavor is unmistakable, a strong taste that goes well with various ingredients and makes them very versatile in the kitchen, especially when fresh. As a condiment for pasta, the Tagliatelle face, sausage, and almonds are exquisite, in savory soups such as the fresh fava bean soup or the fava bean cream and also in more creative recipes such as the savory tart with fava beans and mint olives.
Whatever the inspiration you want to follow, take advantage of the bean season, May is their month of choice, and keep in mind that they have a rather high deviation: to obtain 250 grams of shelled beans you will have to buy about a kilo.
How to Prepare: Stewed Broad Beans
- To make the stewed broad beans, start heating a couple of tablespoons of oil in a large pan. Brown the onion and when it has become translucent add the bacon cut into thin strips.
- Let it brown and add the shelled beans. Mix well, add half a glass of hot water and cook for 20-25 minutes in a covered pot, stirring gently from time to time.
- When cooked, complete with a sprinkling of freshly ground pepper and immediately serve the stewed broad beans.
