Wednesday, 26 June 2013
Broad beans in tomato sauce (3 colours)
Shelled broad beans - 130 g
Tomatoes - 350 g, chopped
Garlic - 2 cloves, finely chopped
Olive oil - 1 tbsp
Ground cumin - 1 tsp
Paprika - 1 tsp
Chilli pepper - pinch
Salt - pinch
1) Put the broad beans in a pan of salted water and bring to the boil. Reduce the heat, cover partially and simmer for 30 minutes.
2) Meanwhile, put the remaining ingredients in a small pan and heat gently, mashing the tomatoes slightly as they soften.
3) Drain the beans and then stir them into the pan with the tomatoes. Heat for a couple of minutes and then serve warm with bread. Serves 2.