One-pot recipe: broad bean and pea stew
Make the most of the seasonal produce spring brings to enjoy fresh, juicy, vitamin-packed recipes like this broad bean and pea stew, for which you’ll only need a wide, not-too-deep pan, like our tartera. Simple, affordable, easy-to-find ingredients will work their magic. Serves: 4 people
Prep time: 40 minutes
Difficulty: easy
You will need:
For 2 people
- 1/2 kg of fresh peas
- 400 g of broad beans
- Two glasses of chicken or vegetable stock
- A little extra virgin olive oil
- Salt and pepper to taste
- One leek, one onion
- One garlic clove
- A handful of hazelnuts, or whatever nuts you like
- A slice of fried bread
How is it done?
Shell the peas, wash and cut the broad beans into pieces about 3 cm long—we eat even the pods.
Chop the onion, leek and garlic and sauté in the tartera with a drizzle of oil. Season with salt and pepper to taste.
Add the broad beans and mix well. After ten minutes of cooking, add the peas (they’re more tender and need less time). Add the two glasses of stock and bring to a boil over medium heat for another 10 minutes.
In a mortar, pound the fried bread and nuts into a thick paste and stir it into the stew.
Finish with chopped parsley and let it simmer over medium heat for about 10 more minutes, or until the vegetables are cooked to your liking. And that’s it!
