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Broad beans with dried tomatoes

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Ingredients for 4 servings:

  • 500 g beans, thick, frozen or fresh, not from the jar
  • ½ jar tomatoes, dried in oil
  • 1 shallot(s)
  • salt and pepper
  • 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

wonderful side dish to fish or meat

Blanch the broad beans in salted water for about 3 minutes, then add them to cold water. Remove the leathery skin from the beans. Drain the tomatoes and chop them into pieces. Dice the shallot. Heat the butter in a pan until foamy and sauté the shallots. Once they have taken on a light brown color, add the beans and diced tomatoes. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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