Baby Broad Beans in Olive Oil
Baby Broad Beans in Olive Oil, without preservatives or colorants, from Mendavia, Navarra.
Ingredients: Broad beans, olive oil, and salt.
Allergens: NO
What are baby broad beans?
They are younger or early broad beans in which the grain inside the pod has barely developed, resulting in beans that do not need to be peeled due to the minimal thickness of their skin. They are sweeter, have subtle bitter notes, and above all, are more delicate since the starches have not yet altered their flavor and properties. The optimal point of ripeness can be determined by tasting a raw bean. If the grain is not unpleasant in its natural state, we can use it in cooking.
The harvesting season for baby broad beans usually coincides with that of the tear pea, that is, from April to June.
Broad Beans with Cod
Ingredients:
For 4 people:
- 400 g of baby broad beans
- 1 clove of garlic.
- Chopped parsley
- 1 spring onion
- 1 white leek
- 1 carrot
- 200 g of desalted cod
- 1 piece of raw green pepper
Preparation:
We drain the broad beans from the oil in which they are confit and reserve it.
Additionally, we will finely chop the spring onion, the white part of the leek, the green pepper, and the carrot.
We sauté the vegetables in a pan with olive oil until they are completely softened.
Next, we increase the heat and sauté the broad beans in the mixture. The sweetness of the vegetables will soften the broad beans, achieving a balanced flavor.
In the oil we previously reserved from the broad beans, we will lightly cook the cod cut into regular pieces for about 1 minute on the skin side.
We plate the broad beans in a soup plate and place the cod on top of them. Finish with the chopped parsley at the last moment, to preserve all its aroma. Tip: To prevent the dish from being greasier than necessary, it is advisable to drain the broad beans very well when opening the jar. Additionally, when plating the cod on the broad beans, we will try to pour just enough oil to flavor.
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