RECIPE – Fava beans and toma­toes

Financial Mirror (Cyprus) - - FRONT PAGE -

Veg­etable sautés may be found all around the Mediter­ranean. Provençal or Napoli­tani are sim­ple tomato, onion and gar­lic af­fairs, but in North Africa and Arab coun­tries you may find spices added. For this recipe, use small fresh beans if you can and cook them very briefly. As any gar­dener will tell you there’s not much to beat tiny raw broad beans taken from the newly picked pods and eaten raw.

Brief cook­ing ap­plies to frozen ones as well. In fact, when cook­ing dishes like this I de-frost the beans and then put them into the sauce just a minute or two be­fore serv­ing to heat them through. Other­wise, fresh or frozen you have to cook for about 8 min­utes un­til the in­side is soft and starchy – not rec­om­mended. If you find the skins of the fava ag­gra­vat­ing, they can be eas­ily – if te­diously – “fil­leted”.

In­gre­di­ents for four serv­ings

450 g / 1lb. shelled Fava (Broad) beans (you may use frozen beans – see “Cook’s Note”) 1 medium-large onion, peeled and thinly slices. 6 large ripe toma­toes, peeled, and chopped (re­move the seeds, too, if they get be­tween your teeth) 4 cloves of gar­lic, finely chopped. 2 tbsp olive oil Salt and Pep­per

Method

1. In a medium sized deep-sided fry­ing pan or saucepan, heat the olive oil and stir fry the onion for about 4 min­utes and then add the gar­lic. Con­tinue fry­ing un­til the edges of the onion are golden brown. 2. Stir in the tomato and cook gen­tly for about 8 min­utes. 3. In a sep­a­rate pan boil about a litre of wa­ter and plunge the broad beans into it. Bring back to boil for one minute. 4. Drain beans, add them to the tomato sauce, stir and serve.

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