Broad beans with tomatoes
This dish is one of the classic Spanish tapas. It’s best to make it with ripe tomatoes – if you don’t have any, add a spoonful of unrefined sugar to the cooking. Serve these broad beans with tomatoes on a piece of toast or bruschetta! Alternatively, serve it as a side dish with grilled meat or fish.
Ingredients
Method
- Thinly slice the onion and garlic. Cut the s tomatoes in half.
- Heat the oil in a large frying pan and gently fry the onion until soft.
- Add garlic and chilli flakes (if used), stir for 30 seconds.
- Add the broad beans, tomatoes and spices, then season with salt and pepper. Add a splash of water and put the lid on. Simmer over low heat for about 8 minutes, until the beans are cooked and the tomatoes have just softened.
- Add the Sherry vinegar, turn up the heat and reduce the sauce, until sticky.
- Stir in the chopped parsley and serve.