This spicy broad bean dish is the perfect side dish to grilled chicken and other meats. Broad beans are simmered in a spiced Portuguese tomato sauce until soft and tender. Serve 'em however you like - they would also taste wonderful in a salad.
- 1kg baby broad beans, fresh and podded, tinned or frozen
- 3 large onions
- 2 garlic cloves
- 2 tbsp. crushed dried red chilli flakes
- 2 tbsp. tomato puree
- 450ml chicken stock
- 2 tsp. smoked paprika
- 1/2 tsp. black pepper
- Salt to taste
- Small handful freshly chopped parsley
- 5 tbsp. olive oil
If using fresh broad beans, prepare them as needed. If using tinned broad beans, drain them and run them under a tap before use.
Finely dice the onions and mince the garlic cloves. Heat the oil in a large frying pan, then add the onions and garlic. Fry over a medium heat for 4-5 minutes or until golden brown. Add the tomato puree, chilli flakes and paprika. Fry for 10 seconds, then add the chicken stock, black pepper and salt. Bring to the boil.
Add the broad beans, reduce to a simmer and cook for 30 minute, or until the beans are tender and the sauce reduced.