Slow-cooked broad beans with poached egg

Slow-cooked broad beans with poached egg

Pintxo

By
From
Basque
Makes
6 as a starter
Photographer
Laura Edwards

In Spain we love to cook broad beans for a long time until they become really soft and nutty. This is my interpretation of a very tasty recipe that is popular in the Basque Country, but my mum in Extremadura also loves to cook it when we get the first broad beans. Here we are using only the beans, but at home my family picked the broad beans so young that you could use the whole thing, cutting them very finely. Buy the broad beans as young as you can because then you will not need to double pod the beans; or use frozen beans and keep the recipe up your sleeve for last-minute dinner parties. You can serve this as a starter or as a side dish for grilled fish or meat.

Ingredients

Quantity Ingredient
3kg broad beans
100ml olive oil
3 medium french shallots, finely chopped
150ml dry white wine
750ml fresh vegetable stock
6 free-range eggs
150g pecorino, roncal or idiazabal cheese, shaved
small handful finely chopped flat-leaf parsley
freshly ground black pepper
extra-virgin olive oil, to drizzle

Method

  1. Pod the broad beans.
  2. In a saucepan, heat the oil over a medium heat, add the shallots and cook for 10 minutes until lightly golden and soft. Add the broad beans and mix together well, cooking for another 5 minutes, then add the wine, bubbling for a minute or two to reduce the alcohol. Add two-thirds of the stock, cover and cook for a further 30 minutes, adding more stock if the broad beans start to get too dry.
  3. Meanwhile, poach the eggs in a medium saucepan of salted simmering water for 3 minutes or until just cooked and ready to serve.
  4. Spoon the beans into six warmed bowls, top with a poached egg and scatter with the cheese, parsley, black pepper and a drizzle of extra-virgin olive oil.
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