Spanish · Lunch
Broad Beans with Olive Oil and Mint
Andalusian vegan plate of fresh broad beans simmered slowly with onion, garlic, and olive oil, finished with mint and sweet pimenton for a clean herby register, served warm with country bread.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
16gFat
42gCarbs
4gSugar
8gFiber
680mgSodium
0mgChol
Goes well with
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local
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international
Instructions
1
Prep
Blanch 700g broad beans in boiling water 60 seconds, slip off outer skins if tough. Dice 200g onion, smash 8 garlic cloves, chop 10g mint and 10g parsley. Toast 2 thick slices country bread. Have 240ml hot vegetable stock ready.
2
Sweat
Heat 60ml olive oil in a wide skillet over medium-low. Add diced onion, 2 bay leaves, and pinch of salt; cook 7 minutes until softened and pale gold.
3
Build
Remove from heat, stir in smashed garlic and 2 tsp sweet pimenton for 15 seconds. Return to medium heat, add broad beans, toss 90 seconds until coated in spiced oil.
4
Simmer
Pour in 120ml dry white wine, reduce 60 seconds. Add hot vegetable stock and remaining 1 tsp salt, cover loosely, simmer over medium-low 9 minutes until beans are tender.
5
Finish
Remove from heat, discard bay leaves, stir through chopped mint for 30 seconds to release aroma.
6
Plate
Ladle stew into warm bowls, scatter 0.5 tsp black pepper and chopped parsley over top, drizzle with 2 tsp olive oil, serve alongside toasted country bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 700g (24.7 oz) broad beans
- 200g (7.1 oz) yellow onion
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 120ml (1/2 cup) dry white wine
- 240ml (1 cup) hot vegetable stock
- 10g (small handful) fresh mint leaves
- 2 tsp sweet pimenton
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread