Broad bean stew

Broad bean stew

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

Broad beans in season are a great treat. Stewed in a rich tomato sauce, they make a complete meal.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 brown onion, finely chopped
4 garlic cloves, finely chopped
400g fresh broad beans, shelled
2 cups rich tomato sauce
1 cup * golden chicken stock [rid:9937]
a piece prosciutto skin or a few pieces of pancetta, (optional)
salt and pepper

Method

  1. Heat the olive oil in a pan and sauté the onion and garlic until they soften and colour. Add the beans and stir well. Pour on the tomato sauce and stock. Add the prosciutto skin, if using, and season. Simmer on a low heat for around 20 minutes with the lid slightly askew, until the beans are tender.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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