serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 500 g broad beans in their pods
- 60 ml (¼ cup) extra-virgin olive oil
- 1 brown onion, finely chopped
- 3-4 bay leaves
- ½ tsp salt, or to taste
- fresh sourdough and a green salad, to serve
Instructions
- Bring a saucepan of lightly salted water to the boil. Pod the broad beans, then drop into the boiling water and cook for 1-2 minutes. Drain, then peel off the skins.
- Heat the olive oil in a large frying pan over high heat. Add the onion and bay leaves and cook for 4-5 minutes or until soft and fragrant. Add the beans, salt and 125 ml (½ cup) water, cover and cook for 5 minutes, stirring occasionally. Reduce the heat to low and cook for another 10–12 minutes or until the beans are tender.
- Take the lid off and simmer for another 2-3 minutes or until the water has evaporated. Check the seasoning and serve warm or at room temperature with sourdough and a green salad.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
