- 300 gram dried broad beans *Note
- 2 shallots
- 3 garlic cloves
- olive oil
- pepper and salt to taste
- handful of cress
*Note: soak the dried broad beans overnight in cold water
Kitchen equipment needed
- medium-sized bowl
- medium-sized pan
- large skillet
- cutting board & chef’s knife
Preparation — 1 hour + waiting time
Make sure the beans are soaked overnight and FILL a medium-sized pan with water and bring to a boil. COOK the soaked broad beans for about an hour, it’s possible that it takes a bit longer. Sometimes the skin of the beans are a bit harder, this can vary, you need to cook them a bit longer than usual. DRAIN the broad beans and set them aside.
PEEL and finely chop the shallots and garlic cloves.
Finishing the pan fried broad beans with garlic — 10 minutes
HEAT a bit of olive oil in a large skillet and sauté the beans for about 5 minutes. ADD the shallots and garlic and sauté a few minutes more. SEASON with pepper and salt.
STIR in a handful of cress and serve as a side dish. Enjoy!