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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Onion or 2 shallots
  • 2 Garlic cloves
  • ½ tsp Chilli flakes optional
  • 350 g broad beans
  • 150 g cherry tomatoes
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • Splash of Water
  • 1 Tbsp Sherry vinegar
  • 2 Tbsp chopped Parsley

Method
 

  1. Thinly slice the onion and garlic. Cut the s tomatoes in half.
  2. Heat the oil in a large frying pan and gently fry the onion until soft.
  3. Add garlic and chilli flakes (if used), stir for 30 seconds.
  4. 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.
  5. Add the Sherry vinegar, turn up the heat and reduce the sauce, until sticky.
  6. Stir in the chopped parsley and serve.