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250 dried broad beans
1 teaspoon salt
100 ml extra virgin olive oil
To served: assorted vegetables.
Soak the broad beans for an hour before cooking. Put the beans in a pan slices. Add water and bring to the boil and leave to simmer gently for about 30 minutes and then drain off whatever little cooking water is left. Cover the vegetables with fresh water, add salt and leave on a low heat for about an hour so that the water is absorved. The mixture should have become very soft. Gradually mix in the oil with a wooden spoon to result in a smooth paste. This should be done by hand. Serve the purée with boiled greens and other vegetables of your choice.