Fennel-flavoured broad beans

Fennel-flavoured broad beans

By
From
The Real Food of China
Serves
8
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
330g dried, unpeeled broad beans
2 1/2 tablespoons dark soy sauce
1 1/2 star anise
1 piece cassia bark
2 tablespoons fennel seeds

Method

  1. Put the broad beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain well.
  2. Transfer the broad beans to a saucepan, add the remaining ingredients and enough cold water to just cover, then bring to a simmer over a medium–low heat. Reduce the heat to low and cook for about 1 hour and 20 minutes, or until the beans are tender, stirring occasionally so they cook evenly, and adding a little more water to keep them covered, if necessary. Take care not to overcook the beans or they will fall apart. Remove the pan from the heat and leave the beans to cool in the liquid. Drain and serve at room temperature.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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