- 450 g dried broad beans
- Garlic to taste, finely diced
- 60 ml olive oil
- 1 tablespoon white wine vinegar
- Soak the beans for a minimum of 15 hours in cold water.
- Drain and rinse the beans, and boil in salted water until cooked.
- Leaving the beans in the cooking water, gently fry the garlic in the olive oil until golden. Use a deepish pan for this.
- Whilst the garlic is cooking, drain the beans and then mix them with the garlic and oil, together with the wine vinegar.
- Mash some (not all) of the beans and boil for a few minutes.
- Serve hot.
When looking for the dried broad beans, make sure they are brownish-green and labelled as dried broad beans or fava beans. I have noticed that some mis-informed characters on the WWW have stated that they are the same as butter beans, which they are not. Do not be deceived!
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