Casa facile felice


Broad beans with milk.

Antonietta 08/05/2013

This is a  easy recipe to prepare, as almost all  those  have  legumes ingredient.  It’s a hearty dish, which can also be a main dish, served with slices of  bread, toasted and seasoned with drops of oil and pesto sauce with pistachio nuts.
For this  nourishing side dish we  need:

  • 400 grams of  broad beans previously shelled,
  • 1 glass of milk,
  • 1 clove of dressed  garlic,
  • little white onion,
  • 30 ml.  of white wine (or juice of  lemon),
  • parsley, oregano, hot pepper, salt, oil, and 3 peppercorns.

Shell the beans, wash  and let them drain. Prepare the sauce with garlic, onion, parsley, pepper, doing them  just  perfume  the oil.





Pour the broad beans and stir;  pour  a cup of white wine or a bit of  lemon juice and cook 5 minutes on low heat.
After this time, remove the garlic, pour the milk, add the peppercorns, salt and cook for another 5 or 6 minutes.





If you like creamy, add a tablespoon of  butter and a cup of milk just  fire off, stirring gently so don’t break the broad beans.

The broad beans are great legumes that are well suited to conservation.

  • Freezer:

wash the beans very well and blanch for 3 minutes, when they are cold, put them in suitable bags or containers and store in freezer. Should be consumed within 12 months.

  • Refrigerator:

they can be stored for 1 week, put the broad beans in a suitable bag and close well, store in the sector of vegetables.

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