Broad Beans with Olive Oil and Mint
Andalusian vegan plate of fresh broad beans simmered slowly with onion, garlic, and olive oil, finished with mint and sweet pimenton for a clean herby register, served warm with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blanch 700g broad beans in boiling water 60 seconds, slip off outer skins if tough. Dice 200g onion, smash 8 garlic cloves, chop 10g mint and 10g parsley. Toast 2 thick slices country bread. Have 240ml hot vegetable stock ready.
Sweat
Heat 60ml olive oil in a wide skillet over medium-low. Add diced onion, 2 bay leaves, and pinch of salt; cook 7 minutes until softened and pale gold.
Build
Remove from heat, stir in smashed garlic and 2 tsp sweet pimenton for 15 seconds. Return to medium heat, add broad beans, toss 90 seconds until coated in spiced oil.
Simmer
Pour in 120ml dry white wine, reduce 60 seconds. Add hot vegetable stock and 1 tsp salt, cover loosely, simmer over medium-low 9 minutes until beans are tender.
Finish
Remove from heat, discard bay leaves, stir through chopped mint for 30 seconds to release aroma.
Plate
Ladle stew into 2 warm bowls, scatter 0.5 tsp black pepper and chopped parsley over top, drizzle with 2 tsp olive oil, serve alongside toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.