In short. Dried broad beans boiled ten minutes with a potato, dried, then fried for two or three minutes and salted. Eaten cold, with a glass of wine.
Ingredients
- 500 g of dried broad beans
- 1 medium potato, peeled
- 100 g of table salt
- extra virgin olive oil for frying
Method
1. Boiling. Cook the dried broad beans in salted water for ten minutes, together with the peeled potato, until they open.
2. Drying. Dry them well.
3. Frying. Fry for two to three minutes in extra virgin olive oil.
4. Finishing. Drain on kitchen paper, salt, and eat them cold.
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