Ingredients
- 1 medium white onion
- 1kg large beans
- 200g new potatoes
- 2T olive oil
- 3T lemon juice
- 1 ½ t Dijon mustard
- 2T basil
- ¼ t salt
- black pepper
Broad Beans with Potatoes and Basil
Method
- Scrape then steam the potatoes
- Sauté the onions in the 1T olive oil over a low heat, cover for five minutes then remove lid to brown and sweeten for another 5 minutes
- Meanwhile
- Pod then boil your beans for 1 minute and then plunge into icy water, after this peel off the thick skin
- This step is a labour of love that is not entirely necessary but it is so lovely if you do
- Then add the beans to the onions and cook with lid for 5 minutes
- Add the potatoes, remainder of the oil, lemon juice, mustard, salt and pepper
- This is good hot or cold but add the basil just as you serve
- A tomato also adds a nice bit of colour
Comments
Thanks to Ettrick Gardens for providing the broad beans,to Janefield Paeonies and Hydroponics for the basil, and to Brydone Organic Growers for the potatoes used in the cooking demonstration at the Otago Farmers Market
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