Broad Beans

INGREDIENTS

INSTRUCTIONS

1 The day before: put the broad beans in a bowl, cover them with
water and leave them to soak overnight.
2 The following day: peel the onion. Cut the bacon in slices. Strain
the beans.
3 Heat 2 litres water in a saucepan, add the onion, salt and pepper.
When the water begins to boil, pour in the broad beans, cover the pan
and simmer for 1 hour. Add the bacon and cook for another 30 minutes.
Season with salt at the end of the cooking time. Strain and serve in
a vegetable dish.
Campanile tip:
These beans, served hot, are delicious with a roast joint, but can
also be eaten cold.
The broad bean originated in America and was first grown in Europe in
the 14th century. Pope Clement VII presented "these colourful red and
white seeds, like precious stones which we put in the earth" to his
niece, Catherine de Medici, at her wedding with the future Henry II.
(Piero Valeriano).
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