This recipe for giant broad beans with vegetables It has been in the drawer of recipes pending publication time. A simple recipe that is especially enjoyed in autumn or winter, but it does not have to be exclusive to that time of year. In a spring like the one we have in the north, they don't hurt.
These beans with vegetables and tomato sauce they are finished in the oven. A convenient way to prepare them that allows us to dedicate that time to other domestic activities, including relaxing, having a snack or reading a good book. Doesn't seem like a bad plan, right?
- 1½ cups of broad beans
- 1 large carrot
- 1 small onion
- 1 stalk of celery
- 2 tablespoons olive oil
- 1 teaspoon sweet (or sweet and spicy) paprika
- 250 ml. tomato sauce
- ½ teaspoon salt
- Water
- Fresh dill
- The night before, we left beans to soak. When it's time to cook them, rinse and drain.
- We place the beans in a pot and cover with water, up to 3 fingers above. We bring to a boil and we cook over low heat until tender but not mushy, about 20-35 min. We drain and reserve.
- We preheat the oven to 180º and chop the vegetables.
- We fry the vegetables in a clay pot with a few tablespoons of oil until tender.
- Then, we add the beans and the paprika and mix.
- Then we incorporate the tomato sauce and enough water so that the beans are almost covered. Mix and season.
- We cover the casserole with aluminum foil and we take to the oven for 30-40 min. We remove the aluminum foil and cook for 10 more minutes, making sure they do not dry out.
- We serve hot.