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