Stewed Broad Beans with Pork Jowl and Peas. The quintessential spring side dish.
The stewed broad beans with pork jowl and peas are a light and easy spring side dish, prepared in a few minutes with pan cooking.
Broad beans are a legume rich in beneficial properties for our body, high in natural proteins and fibers, and low in fats, it can therefore also be considered a unique dish as it’s rich and nutritious.
If desired, you can also omit the peas and use frozen broad beans.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, Spring
- Energy 455.20 (Kcal)
- Carbohydrates 21.65 (g) of which sugars 9.14 (g)
- Proteins 14.69 (g)
- Fat 33.28 (g) of which saturated 8.39 (g)of which unsaturated 10.43 (g)
- Fibers 12.48 (g)
- Sodium 230.84 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stewed Broad Beans with Pork Jowl and Peas
- 21 oz broad beans (fresh, already shelled and removed from the pod)
- 10 oz peas (fresh or Findus Primavera peas)
- 3.5 oz pork jowl (or prosciutto crudo)
- 1 white onion (about 5 oz)
- 4 tbsps extra virgin olive oil (of quality)
- 2 tbsps dry white wine
- 1 bouillon cube
- to taste fine salt
- to taste black pepper
Tools
- Bowl
- Knife
- Cutting Board with 2 built-in trays for waste and collection
- Pan
Steps for Stewed Broad Beans with Pork Jowl and Peas
Wash and shell the fresh broad beans, removing them from the pod (I often buy them already cleaned, as well as the fresh peas).
Thinly slice an onion and cut the pork jowl into small pieces.
Fill a small saucepan with water and bring it to a boil with a bouillon cube.
Take a pan, pour in the extra virgin olive oil, heat it, and sauté the onion over medium-high heat for about 10 minutes, deglazing with the dry white wine. Also add the pork jowl pieces and brown for a few minutes.
Add the peas first to the seasoning, and after 5 minutes the shelled broad beans, season with salt (lightly, as there is already the bouillon) and pepper, and let them flavor for 5 minutes. Then cover them with the hot bouillon water and cook over low heat with a lid for about 25 minutes.
At the end of cooking, finish with a drizzle of extra virgin olive oil and a sprinkle of freshly ground pepper and immediately serve the stewed broad beans.
Shopping Tips !!!
This cutting board equipped with two side trays (one for waste and one for collection) is very convenient.
FAQ (Questions and Answers)
How to shell broad beans?
Extract the seeds from the pods and immerse them in unsalted boiling water for about a minute.
Drain the broad bean seeds, remove the skin one by one, cutting them at the top with a knife and then pressing with two fingers to extract the seed from the tegument (the thin skin covering the seed).Nutritional properties of broad beans?
Broad beans are diuretic and detoxifying, rich in protein, fiber, and starch. They are also one of the least caloric legumes, with only 37 calories per 100 grams. They help lower cholesterol levels in the blood. They are an excellent source of folic acid, essential for metabolism and providing energy to our body.
Thanks to the natural fibers they contain, broad beans help balance blood sugar levels and prevent diabetes.
