Spanish cuisine · Vegetable Dishes

Habas a la Menta

Young broad beans braised in olive oil with spring onion and plenty of fresh mint.

Ingredients · for 4 servings

• 800 g young broad beans in the pod
• 1 bunch spring onions
• 3 cloves garlic
• 1 bunch mint
• 100 ml white wine
• 5 tbsp olive oil
• 1 tsp sugar
• 1 lemon
• Salt, pepper

Instructions

1. Shell the broad beans from their pods; very young ones can stay in their skin, larger ones should be blanched for 1 min. and squeezed out of their silvery skin.
2. Cut the spring onions into 1 cm rings, slice the garlic thinly and roughly pluck half the mint.
3. Warm olive oil in a wide pan and sweat the spring onions with the garlic over low heat for 5 min. until soft, without browning them.
4. Add the beans, sugar and roughly plucked mint, deglaze with the white wine and let it reduce for 2 min.
5. Pour in 100 ml water, season with salt and braise covered for 12–15 min. until the beans are floury-soft and only a thin sauce remains in the pan.
6. Remove from the heat, season to taste with pepper, a little lemon juice and the remaining finely cut mint, and serve lukewarm as a tapa or side dish.