| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 183 | 7g | 1g | 23g |
| sugars | fibre | protein | salt |
| 7g | 8g | 10g | 0.5g |
Why I Love Spanish Broad Beans with Tomato and Roasted Peppers
There’s something fondly memorable about the Broad Beans with Tomato and Roasted Peppers dish. Maybe it’s the way the rich flavours blend together to form a hearty meal, or perhaps it’s the vivid colours that remind us all of a vibrant Spanish summer. This Spanish recipe is not just multi-faceted in essence; it is also a well-rounded meal that I have come to love preparing and savouring.
An Ode to Diversity and Bold Flavours
This recipe combines the robustness of Broad Beans and the freshness of tomatoes and peppers in a way that echoes my roots back in the rustic corners of Montana. It’s the kind of dish that makes you rediscover the joy of cooking with simple yet effective ingredients, much like the Bison burgers and huckleberry pies that I hold dear.
Inspired by José Andrés
While this dish may not emit the smoky allure of a grilled venison steak, its flavours are undeniably intriguing. I admired how the Spanish chef José Andrés, renowned for his innovative and delectable cuisine, uses the humblest of ingredients to create meals that tingle and tantalize the palate. This recipe takes a leaf out of his book, using everyday ingredients to paint a picture of a rustic Spanish table.
Pairing Suggestions and More
I find that Broad Beans with Tomato and Roasted Peppers pairs well with a fresh, earthy Rioja or a fruity glass of Sangria. But if you prefer something more, this meal also proves an excellent side dish to Spanish classics like paella or taps, adding an extra burst of heartiness to the mix.
In closing, I love this recipe due to its simplicity and ability to transport me overseas to the sun-drenched lanes of Spain. It’s a wonderful demonstration of how food can connect us all, regardless of where we come from.
What You’ll Need
- 2 lbs of fresh Broad Beans
- 4 large ripe tomatoes
- 3 large red peppers
- 3 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1 teaspoon of paprika
- Salt and Pepper to taste
- 1/2 a cup of fresh parsley, finely chopped
Method
Step One
First, prepare your vegetables. Wash and deshuck the 2 lbs of fresh Broad Beans, chop the 4 large ripe tomatoes and slice the 3 large red peppers into strips.
Step Two
Roast the red peppers. Place the sliced peppers onto a baking tray with a tablespoon of olive oil and roast in the oven for 15-20 minutes, or until they are soft and slightly charred.
Step Three
While the peppers are roasting, heat the remaining 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Crush the 2 cloves of garlic and add them to the pan. Sauté the garlic until it turns golden brown.
Step Four
Add the chopped tomatoes to the pan, and cook until they break down and form a thick sauce. At this point, add 1 teaspoon of paprika, and salt and pepper to taste.
Step Five
After the red peppers are roasted, add them to the pan with the tomato sauce. Stir everything together and allow it to cook for another 10 minutes.
Step Six
Lastly, add the Broad Beans to the pan. Cover and simmer for 15 minutes, or until the beans are tender.
Step Seven
Remove from the heat, and sprinkle the dish with the 1/2 a cup of finely chopped fresh parsley. Stir it in and then leave the dish to stand for a few minutes for the flavors to meld together. Your Broad Beans with Tomato and Roasted Peppers is now ready to serve and enjoy!
