Sautéed broad beans with garlic, mozzarella and dried tomato

I bring you a recipe with broad beans that I love every day. I love broad beans. I like them simply sautéed with garlic; on the day I want to treat myself I add mozzarella, which melts beautifully with the broad beans. But I enjoy them the most by taking just two more minutes and sautéing them with mozzarella, sun-dried tomatoes in oil and pine nuts . What a delicious combination!

The preparation of this recipe is really express : if you have cooked beans, you just have to sauté the ingredients for a few minutes in the pan.

The intensity of the garlic and tomato is softened by the mozzarella, and the pine nuts give it a wonderful touch of crunch. Both for its flavour and colour, I think it is an ideal recipe for the cold months, as well as providing a lot of energy to get through those greyer seasons.

This is a recipe with adult flavours and is really intense and aromatic. I hope you like the combination as much as I do.

WMF Profi Plus Stainless Steel Frying Pan

Ingredients

• 400 gr of broad beans (fresh or frozen)
• 1 L of water (to cook them)
• 3 cloves of garlic
• A handful of pine nuts
• 1 ball of mozzarella
• 4 pieces of dried tomato in oil
• Olive oil
• Salt
• Black pepper (optional)

Preparation

For the recipe, we first need to cook the beans. The subsequent process will take a few minutes.

To steam the beans in a pressure cooker:

Put the water in the WMF Perfect pressure cooker , put the beans in the steamer basket and place it in the pot. Close and turn on the heat. Leave on maximum heat until it reaches the second pressure ring and lower the heat to minimum. Wait 3 minutes and turn off the heat. Let the pot depressurize on its own, open and set aside the beans, steamed in a pressure cooker.

To cook the beans in a conventional pot:

Place a saucepan or pot with water on the heat and wait for it to boil. Add a dessert spoon of salt and add the beans. Wait about 20 minutes, until you notice that many of the beans float and are wrinkled, and remove from the heat. Strain with a colander and set aside.

Recipe preparation:

1. In a stainless steel frying pan (I used the WMF Profi frying pan ), add a few tablespoons of oil and heat over medium heat.
2. We slice or chop the garlic very finely (to your liking) and sauté it in the pan. We lower the heat to minimum.
3. When it starts to turn golden, add the pine nuts and toast them a little.
4. While the pine nuts are cooking, we cut the dried tomato slices into pieces. The size of the tomato slices is up to you. I like to find large pieces, but if they are cut into small cubes, they will mix with the beans in a more homogeneous way for each bite.
5. Sauté the tomato for a minute and add the cooked beans. Season lightly with salt and pepper.
6. Add the buffalo mozzarella cut into large pieces, mix until it begins to melt and remove from the heat.

Ready to serve!

Revol pressure cooker basket and porcelain casserole

Grades

• If you have roasted garlic, have a couple of cloves on hand, as well as the oil used to preserve it, which will already be flavoured with its aroma (you can see how to make it in this post ). Substitute some of the fresh garlic for the roasted garlic, and add a tablespoon of the oil from the roasted garlic preserve to the pan. You'll see how wonderfully aromatic the recipe will be!
• Remember that both garlic and sun-dried tomatoes already have a very intense aroma. That's why there's practically no need to add salt or pepper to the mixture, but do it to your taste.
• Optionally, we can serve with some toasted sliced ​​hazelnuts as well.
• Personally, I don't like very tender beans. When they are a little tender, I remove them from the cooking water. If you leave them in for too long, they will become very tender and lose a lot of their skin, making the recipe less appealing. Cook the beans just enough.

One of the reasons for making this recipe is to help you lose your fear of stainless steel pans . You can see that nothing has stuck! Stainless steel pans are very durable (they don't have a non-stick coating), they don't require seasoning, they don't rust, they are light... and they are 100% healthy! Toxic-free, they are very popular pans in Nordic countries, where non-stick coating has never been as popular as it is here. Stainless steel pans are very practical and an investment for your kitchen and your health. And although there is a chance that some foods will stick, it's all a matter of getting used to them. It didn't cost me anything!