Chinese broad beans with spring onions

Ingredients for 8 servings:

• 1 jar broad beans (broad beans), approx. 500 g
• 1 bunch of spring onions
• 4 tbsp peanut oil
• 1 tsp sugar
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the spring onions, removing any roots and excess leaves, and roughly chop. Empty the broad beans from the jar into a sieve and let them drain. In a wok, sweat the beans with a tablespoon of oil over medium heat, stirring well. In a saucepan, add the remaining oil and the chopped spring onions and cook over medium heat for about 5 minutes, so that the oil absorbs the onion flavor. Add the entire contents of the pan, including the onion oil, to the beans. Add salt and sugar and pour in about 1/2 cup water. Simmer everything over medium or low heat for 10 minutes. If you like, you can add a little chili, but then use a little more oil to make the heat more bearable. Ladle into bowls and serve hot.