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Italian warm bean salad with broad beans

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Ingredients for 4 servings:

  • 700 g beans, thick white, dried or frozen
  • 1 shot of white wine
  • 3 onions
  • 1 bunch of flat-leaf parsley
  • 1 pack of diced bacon
  • 2 cloves garlic
  • 3 tsp green pesto
  • 100 g Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 50 minutes

Soak the dried broad beans overnight according to the package instructions. Then cook them in salted water for 1 to 1.5 hours in the soaking water. For frozen beans, the cooking time is reduced to 20 minutes. In the meantime, peel the onions and garlic. Finely chop the garlic and slice the onions. Sauté the onions, bacon, and ham in olive oil until translucent and add to the drained, cooked beans. Bring everything to a boil and deglaze with white wine. Season with salt, pepper, and pesto. Grate freshly over the Parmesan cheese and serve. Fresh baguette goes very well with this dish.

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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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Italian warm bean salad with broad beans