Broad bean salad (Ensalada de habas) Fresh young broad beans are used in this Ecuadorian salad. Out of season, canned broad beans or canned Italian fava beans make an excellent substitute, rinsed and drained.
1 kg / 2 1/4 lb broad beans, shelled or 550 g / 1 1/4 lb canned broad beans, drained
40 g / 1 1/2 oz butter, melted
salt and freshly ground black pepper
22.5 ml / 4 1/2 tsp white vinegar or lemon juice
1- If using fresh beans, cover them with water in a saucepan, bring to the boil and simmer until they are tender, about 15 minutes. Drain and cool them slightly. Canned beans should be rinsed in cold water and drained.
2- Put the beans in a small saucepan and pour the butter over them. Season to taste with salt and pepper and cook over low heat for 1 minute, shaking the beans, or turning them with a rubber spatula until they are coated with the butter.
3- Remove the pan from the heat. Pour the vinegar or lemon juice over the beans and mix gently. Serve at room temperature to accompany meas or poultry.
Broad bean salad is easy to make and healthy to eat. for more easy recipes visit our website.
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