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Broad Beans with Sherry and Lemon

Recipe from Spain, Habas   la Rondena

ingredients

2 kg young broad beans
75 g chopped onion
4 chopped cloves of garlic
50 ml olive oil
175 ml dry sherry
600 ml stock
bouquet garni
225 g fried lardons of bacon
pepper and 2 tsp sugar
75 g white breadcrumbs
25 g chopped marjoram
grated zest of 1 lemon

method

1. Top, tail and cut 2 kg young broad beans into even lengths in the pods. If very small, leave whole.

2. Lightly fry 75 g chopped onion and 4 chopped cloves of garlic in 50 ml olive oil.

3. Add the beans and moisten with 175 ml dry sherry and 600 ml stock; add a bouquet garni and 225 g fried lardons of bacon.

4. Cover with a lid and simmer for 20 minutes.

5. Remove the lid, discard the bouquet garni and allow the liquid to reduce to a glaze, then season with pepper and 2 tsp sugar.

6. Stir in 75 g white breadcrumbs, 25 g chopped marjoram and the grated zest of 1 lemon.

7. Lightly toss to ensure they are coated with the glazing liquid and serve dome-shape in a vegetable dish.

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