Split broad beans with potatoes and cherry tomatoes

Ingredients

200g. of Valfrutta dried Split Broad Beans - Classic Products range
2 medium-sized potatoes
100g. of cherry tomatoes
1 garlic clove
1 small bunch of marjoram
extra virgin olive oil
salt and pepper

Difficulty

easy

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers, Celiac disease sufferers, Teenagers, Adults

Recipe for:

4 People

Occasion:

Family dinner, Dinner with friends

Prepare this recipe with:

Split broad beans - The Classic Dishes range

Obtained from completely hulled beans, which means the outer skin has been removed, the split beans are oval-shaped and creamy-yellow in colour. With their full flavour, they are excellent for preparing smooth soups and imaginative side dishes, combined with bitter green vegetables like wild chicory, watercress and fennel.

Preparation:

Boil the broad beans in plenty of salted water for 40 minutes. 10 minutes before they finish cooking, add the peeled potatoes cut into small cubes. Heat 2 spoonfuls of oil in a pan with the garlic, add the cherry tomatoes cut into halves and the marjoram and sauté over a high heat, adding salt and pepper to taste. Drain the broad beans and potatoes and place them in the pan with the cherry tomatoes, stir over the heat and serve.

Share the recipe: