Italian sauteed broad beans

Beans have so much to offer beyond being an afterthought in a curry or salad. Linda Marigliano shares how she makes hers shine with bay leaves, onion and extra-virgin olive oil.

Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 500 g broad beans in their pods  
• 60 ml (¼ cup) extra-virgin olive oil
• 1 brown onion, finely chopped
• 3-4 bay leaves
• ½ tsp salt, or to taste
• fresh sourdough and a green salad, to serve

Instructions

1. Bring a saucepan of lightly salted water to the boil. Pod the broad beans, then drop into the boiling water and cook for 1-2 minutes. Drain, then peel off the skins.
2. Heat the olive oil in a large frying pan over high heat. Add the onion and bay leaves and cook for 4-5 minutes or until soft and fragrant. Add the beans, salt and 125 ml (½ cup) water, cover and cook for 5 minutes, stirring occasionally. Reduce the heat to low and cook for another 10–12 minutes or until the beans are tender.
3. Take the lid off and simmer for another 2-3 minutes or until the water has evaporated. Check the seasoning and serve warm or at room temperature with sourdough and a green salad.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.