Guardian food columnist Felicity Cloake provides a recipe for Spanish broad bean stew, advocating for longer cooking times that allow ingredients to break down and develop complex flavors, contrary to some modern preparations that barely blanch the beans. The dish traditionally features Spanish cured ham or bacon and can be made year-round using frozen beans, with variations ranging from cooking beans in their pods to peeling them for a more refined presentation.
Otto Beta
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Guardian food columnist Felicity Cloake provides a recipe for Spanish broad bean stew, advocating for longer cooking times that allow ingredients to break down and develop complex flavors, contrary to some modern preparations that barely blanch the beans. The dish traditionally features Spanish cured ham or bacon and can be made year-round using frozen beans, with variations ranging from cooking beans in their pods to peeling them for a more refined presentation.