Rose & Steve's Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.

====== Slow roasted broad beans ======

Recipe from Matt and Sheila Neal, courtesy of the Carrboro Farmers' Market
Can be made a day ahead, good for a crowd.

  * 1.25 lb broad beans (Roma beans), rinsed, trimmed and cut into bit sized pieces
  * 1/4 c garlic, peeled and thinly sliced
  * 1 c onions diced
  * 1 medium-sized tomato, grated
  * 1 tsp granulated sugar
  * 1 tsp black pepper
  * pinch red pepper flakes
  * 1-2 tsp kosher salt
  * 2 bay leaves
  * 1/2 c water
  * 1/4 c olive oil

**Instructions:** 

  - Preheat oven to 350˚
  - Combine all the ingredients in a roasting pan.
  - Take parchment paper and place directly onto the beans. Then cover the pan with a tight fitting lid or foil. Cook for 2 hours, stirring every half hour until the beans are tender. //Don't forget to stir, this insures beans are cooked evenly.// 
  - Serve hot or at room temperature. Best served the next day, keeps well for 3 days.