Broad Beans With Tomatoes & Anchovies
This recipe combines the freshness of young broad beans with the sweetness of cherry tomatoes, creating a vibrant and flavorful dish. The tender beans are quickly blanched, peeled, and then sautéed with juicy tomatoes, aromatic spring onions, and savory anchovies. The addition of herbs adds a final touch, making this dish a delightful and satisfying summer treat.
— Constant Cookbook
Ingredients
- 1.3kg young broad beans in the pod (to give about 350g/12oz shelled beans)
- 3 tbsp olive oil
- 450g cherry tomatoes , halved
- 6 spring onions , finely chopped
- 2 garlic cloves , sliced
- 4-6 anchovy fillets, chopped
- 2 tbsp chopped fresh marjoram or parsley
Instructions
- Blanch the shelled beans in boiling water for 1 minute. Drain into a sieve and hold under running cold water to cool them down quickly. Drain again and peel off the outer hard skins – make a nick in the tops and pop the beans out.
- Heat the oil in a non-stick frying pan until very hot, add the tomatoes and sauté over a high heat until the juices begin to run and caramelise. Tip in the spring onions and garlic and cook over a medium heat for 1-2 minutes until the onions just begin to soften and the garlic begins to turn golden. Now add the beans and sauté for 1-2 minutes until heated through. Stir in the anchovies so they break up, season to taste with salt and freshly ground black pepper, then stir in the marjoram or parsley and serve.
Yield
Serves 4
Nutrition
- Calories: 161 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Fiber Content: 7 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.34 milligram of sodium
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