75 g chopped spring onions
50 g olive oil
225 g tomato concassée
25 g each of chopped dill mint and parsley
1 tsp sugar
seasoning
300 ml stock or water
1.25 kg shelled broad beans
50 g olive oil
225 g tomato concassée
25 g each of chopped dill mint and parsley
1 tsp sugar
seasoning
300 ml stock or water
1.25 kg shelled broad beans
method
1. Sweat 75 g chopped spring onions in 50 g olive oil and add 225 g tomato concassée, 25 g each of chopped dill, mint and parsley, 1 tsp sugar and seasoning.
2. Moisten with 300 ml stock or water, add 1.25 kg shelled broad beans, simmer for 10 minutes and serve.
2. Moisten with 300 ml stock or water, add 1.25 kg shelled broad beans, simmer for 10 minutes and serve.
serving amount
serves 10
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