Broad beans with tomatoes
Background
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
- 1 Onion or 2 shallots
- 2 Garlic cloves
- ½ tsp Chilli flakes (optional)
- 350g broad beans
- 150g cherry tomatoes
- 2 tsp sweet paprika
- 1 tsp ground cumin
- Splash of Water
- 1 Tbsp Sherry vinegar
- 2 Tbsp chopped Parsley
Instructions
- 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.
Categories
- Meal Type: - Appetizer - Everyday - Lunch - Quick & Easy - Side - Snacks
- Cuisines: - Spanish
- Occasions: - Dinner Party - New Year - Parties
- Ingredients: - Beans
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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