Full of Beans

This is an Umbrian stew and is perfect for using up some of those broad beans that you don’t quite know what to do with – if your crop has been as successful as mine was this year, that is! I’ve taken the recipe from the lovely Alys Fowler’s book The Edible Garden, and I’ve just added my own little twist। Let me know what you think!

Scafata

5 Tablespoons Olive Oil
1 Onion, peeled and finely chopped
2-4 Garlic cloves, peeled and chopped
1 tsp thyme
1 tsp parsley
A pinch of basil
1 Celery Stalk chopped
1 Carrot, diced
1 and a half pounds of broad beans (in their pods)
7oz shelled peas (optional)
1 tin chopped tomatoes
Half pound fresh green leaves, ribs removed, cut into strips
1 dessertspoon lemon juice
Salt & Pepper

To Serve:
Warm homemade bread
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Remove the broad beans from the pods.
In a large saucepan, heat the olive oil and add the onions, garlic, herbs, celery, carrot and beans.
Stir well and add a little water – not enough to cover the vegetables though.
Put a lid on the pan, turn down the heat and simmer very slowly until the beans are tender. Add a bit more water if necessary.
Add tomatoes, peas, greens, and lemon juice. Mix well.
Cook until the leaves are wilted and the juice has evaporated a little.
Season with salt and lots of black pepper.
Serve with warm bread.
Enjoy!