Broad beans with potatoes
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400 g cooked yellow beans 200 g boiled potatoes 2 pcs carrots pcs bear garlic leaves pcs pea sprouts 4 cloves garlic 2 pcs shallots pcs salt, coconut fat
Bean beans on a plate. Quick lunch. I was in Italy when I first saw this large-fruited legume. Apparently you’ve also experienced the occasional foreign linguistic amusement at how our “noo” can be Slovak, a dubious expression of approval, and in Latin countries it means a clear no. Our “yes” expresses astonishment and deep agitation in the Italian community if they hear that “yes” in ordinary conversation among us Slovaks. Look up in the dictionary what our “yes” means in Italy. 🙂 And it was the Italian word “lupini” that amused us gastronomes. We had them on our plate. Yes, it was a broad bean and it tasted delicious 🙂
You can buy it in brine here too. And I like legumes, so I made a quick lunch out of it. Our elder read the headline in Italian on the package from an unknown crop and for the life of her, she didn’t want to eat lupins. Not even disguised by her beloved pea sprouts anymore than the broad beans on her plate. 🙂 Broad beans have been known as a source of protein in the Mediterranean region for several thousand years. More than fiber and protein, it contains carbohydrates. It is an important representative of B vitamins, it also contains vitamin C and substances such as magnesium, calcium, potassium, etc. Cook this crop peeled, it could not be eaten with the skin on.
1. In a heated pan, fry the onion and carrots, and when the carrots have softened, the potatoes and beans. Since we are not going to make a thickened onion base, the onions can be heated right away with the other ingredients. 2. Once removed from the heat, add the chopped bear garlic or pea sprouts. Done. 3. TIP: While the onions are cooking, you can also add ground red pepper or turmeric. Cumin, tandori masala but boine, a more bold spice, can also be a variation.