What’re Broad beans?
The Broad beans are primarily an early spring vegetable from the legume family. Mature grains (hidden in pods) have a green-gray color when they are fresh and black when they pass. Broad beans are a plant rich in proteins, carbohydrates and plant proteins, fiber, zinc, phosphorus, and Vitamins B1 and B2.
WARNING: Broad beans can be a potent allergen. Consume in moderation: children, pregnant women, and nursing mothers. Do not consume Broad beans
Here’s Giovanna’s recipe for a perfectly steamed appetizer of broad beans, peas, and bacon:
One small onion
350g Broad beans
200g Peas (fresh or frozen)
Glass of Water
Salt to taste
Remove the broad beans from the pods and wash them under cold water. The Broad beans should be fresh; otherwise, their skin will remain rigid and get darker.
Then cut the onions into small pieces and the bacon into cubes. At the bottom of a small cocker, spray oil, fry the onions, and then add the bacon cubes.
Once golden, add the beans, peas, and salt, and cook for a few minutes like this.
Then add the glass of water and the salt.
Stew for about 30 minutes or until the grains soften. Add more water if necessary.
And here, your appetizer or side dish of Broad beans, peas, and bacon is ready.