We served it recently at our Portuguese supperclub and it was very well received. I have made it a bunch of times to get the recipe perfect and have loved it each time. I love the creaminess of the beans with the acidic sauce and the hits of fresh herbs. I always eat it with crusty bread as the texture goes perfectly with the soft beans and you can mop up the sauce with it.
The recipe is base on a Portuguese one which uses chorizo. We were looking for vegetarian options for our menu but didn’t really find any – Portuguese people are proper carnivores, even vegetable soups are made with meat bones. Instead we adapted recipes and used the flavours of Portugal that we love. This is perfumed with bay and garlic and has a lovely simple wine sauce. It can be ready quite quickly and is lovely as a lunch dish or appetizer.
Broad Beans in White Wine
Ingredients (Serves 2):
1kg broad beans (in their pods – about 150g shelled)
1 tbsp olive oil
2 shallots or a small onion
1 clove garlic
2 bay leaves (optional)
150ml white wine
salt & pepper
1 tsp white or red wine vinegar
Fresh mint or parsley to garnish
Preparation (15 minutes):
1. Prep the broad beans by taking them from the pod & then placing the beans in small batches into fast boiling water for 3 minutes. Take them out & plunge straight into iced water to stop the cooking. Remove the pale green outer shell. This can be done in advance.
2. Slice the onion thinly and start to gently fry it in the olive oil with a pinch of salt.
4. Add the wine and turn up to medium heat and simmer it for 4-5 minutes until reduced by about two thirds. Taste it to make sure the harsh alcohol flavour has gone, it should be nice end mellow but with a gently acidity.
5. Now turn the heat back to low & add the prepared beans. Season with salt & a good crack of fresh black pepper. The aim here is to just warm the beans and mix everything together. Do not cook the beans again as they will lose their gorgeous green colour and start to become grainy in texture.
6. Finally add the vinegar & take off the heat straightaway. Check the seasoning.
Serve straight away with chopped mint leaves or parsley to garnish and lots of crusty bread to mop up the wine sauce.
We will be announcing new dates for the supperclub in Nottingham, Sheffield & Bristol shortly. Hope you can join us.