Post by victoria on Dec 15, 2010 12:24:40 GMT
Broad Beans Portuguese Style
1 large chopped Onion
60g chopped Choriço
90g chopped raw Proscuitto or smoked Bacon
1 chopped large clove of Garlic
1 chopped large sprig of Coriander
1 teaspoon Paprika
Olive Oil
1 kg shelled Broad Beans (you can use frozen)
1 cup dry White Wine
Put enough Olive Oil in a heavy pan to cover the bottom. Add Onion, Choriço, Proscuitto/Bacon, Garlic, Coriander and Paprika and cook gently, stirring, until the Onion softens and is transparent.
Add Broad Beans and White Wine, mix thoroughly, cover and cook until the Broad Beans are tender.
No other liquid other than the Wine should be needed.
* * * * * *
Broad Bean Purée
1 kg Broad Beans
1/2 small crispy Lettuce, chopped
1 large chopped Onion
1 chopped large sprig of Coriander
Olive Oil
Cook the Broad Beans and Lettuce in very little water. Drain liquid and reserve. Liquidise.
Cook the Onion and Coriander in a little Olive Oil until soft and transparent. Mix in the purée and add the reserved liquid if desired.
* * * * * *
Broad beans are often just cooked with a little water, a sprinkle of sugar, coriander and mint.
Peas may be substituted for the Beans.
1 large chopped Onion
60g chopped Choriço
90g chopped raw Proscuitto or smoked Bacon
1 chopped large clove of Garlic
1 chopped large sprig of Coriander
1 teaspoon Paprika
Olive Oil
1 kg shelled Broad Beans (you can use frozen)
1 cup dry White Wine
Put enough Olive Oil in a heavy pan to cover the bottom. Add Onion, Choriço, Proscuitto/Bacon, Garlic, Coriander and Paprika and cook gently, stirring, until the Onion softens and is transparent.
Add Broad Beans and White Wine, mix thoroughly, cover and cook until the Broad Beans are tender.
No other liquid other than the Wine should be needed.
* * * * * *
Broad Bean Purée
1 kg Broad Beans
1/2 small crispy Lettuce, chopped
1 large chopped Onion
1 chopped large sprig of Coriander
Olive Oil
Cook the Broad Beans and Lettuce in very little water. Drain liquid and reserve. Liquidise.
Cook the Onion and Coriander in a little Olive Oil until soft and transparent. Mix in the purée and add the reserved liquid if desired.
* * * * * *
Broad beans are often just cooked with a little water, a sprinkle of sugar, coriander and mint.
Peas may be substituted for the Beans.
That's excellent, something I must try! 
