Fresh broad beans in oil, an unusual and tasty recipe, we carefully follow the biological rhythms of nature using seasonal vegetables if we have them in abundance. This is precisely the time for peas, asparagus, spring onions, snow peas, spinach, and obviously broad beans, delicious to eat raw. This legume, the broad bean, grows on annual plants and from the flowers develop large pods containing flat and very sweet seeds. They are found on the market exactly at this time, April and May, only two months a year. You have to take advantage of them because they are low-calorie, unlike the dried ones which are, on the contrary, high-calorie. They are really good for you, containing minerals like calcium, phosphorus, and potassium, proteins and vitamins like A and C, and obviously lots of fibers, these are good reasons to consume them. This recipe for fresh broad beans in oil has deep and distant roots, my mother used to prepare them in the spring to then consume them as a side dish or to accompany simple dishes in the following months, we really had them in abundance.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
- Energy 327.00 (Kcal)
- Carbohydrates 3.32 (g) of which sugars 1.33 (g)
- Proteins 2.72 (g)
- Fat 33.03 (g) of which saturated 4.54 (g)of which unsaturated 20.80 (g)
- Fibers 2.75 (g)
- Sodium 465.58 (mg)
Indicative values for a portion of 100 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 Preparing Fresh Broad Beans in Oil
- 10.58 oz broad beans (fresh)
- 1.27 cups white wine vinegar
- 1.27 cups water
- 1.23 tsp fine salt
- 0.63 cups seed oil
- 3.38 tbsp extra virgin olive oil
- 2 chili peppers
- 1 clove garlic
- 1 tsp dried oregano
- 1 tsp black pepper (whole and ground)
- 2 sprigs mint
- 1 tsp fennel seeds
Necessary Tools for Preparing Fresh Broad Beans in Oil
- 2 Jars
- Small Pot
- Colander
- 2 Tea Towels
- Scissors
- Bowl
- Spoon
Steps for Preparing Fresh Broad Beans in Oil
Open the pod along its middle and with your thumb inside, detach the seeds, wash them, and without removing the skin around them, boil them from the boiling point for 7 minutes in water with salt and vinegar. After draining them, let them dry well on a clean tea towel, if necessary, pat them dry.
Meanwhile, prepare the seasonings, cut the chili pepper into thin pieces as well as the garlic. I prepared two individual jars, one to which I will add, in addition to all the ingredients, only mint and the other only oregano. Both are delicious, and since I couldn’t decide, I preferred to make two different ones.
I usually prefer extra virgin olive oil for oil preparations, but with fresh broad beans, I also added seed oil.
After placing the broad beans in the jars with the seasonings, I added the two types of oil, and obviously, I sterilized the jars by boiling them for 30 minutes in water and then letting them cool in the same.
The day after preparation, I checked if more oil was needed and added a little, making sure the broad beans are always covered in oil.
