Spanish broad bean salad
Serves 4-6.
1kg of young broad bean pods, approx. 10cm long, topped and tailed.
1 medium onion, finely chopped
3 cloves, finely chopped
3 rashers of bacon
¼ cup olive oil
3 tablespoons dry sherry
1 cup water salt
freshly ground black pepper
2 tablespoons fresh breadcrumbs
1 tablespoon parsley chopped
2 hard boiled eggs,chopped
Sauté garlic and onion in olive oil, in large saucepan until soft.
Add bacon and fry a little more.
Add beans, sherry, water, salt and pepper. Cover and simmer until beans are tender.
Reduce until only small amount of liquid remains.
Stir in breadcrumbs, parsley and chopped eggs.
Serve with crusty bread.
1kg of young broad bean pods, approx. 10cm long, topped and tailed.
1 medium onion, finely chopped
3 cloves, finely chopped
3 rashers of bacon
¼ cup olive oil
3 tablespoons dry sherry
1 cup water salt
freshly ground black pepper
2 tablespoons fresh breadcrumbs
1 tablespoon parsley chopped
2 hard boiled eggs,chopped
Sauté garlic and onion in olive oil, in large saucepan until soft.
Add bacon and fry a little more.
Add beans, sherry, water, salt and pepper. Cover and simmer until beans are tender.
Reduce until only small amount of liquid remains.
Stir in breadcrumbs, parsley and chopped eggs.
Serve with crusty bread.