Broad beans with milk.
Antonietta 08/05/2013This 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.
