Sautéed broad beans with garlic, mozzarella and dried tomato
I bring you a recipe with beans from my day to day that I love. I love the rooms. I like them simply sautéed with garlic; the day I want to treat myself I add mozzarella, which when it melts is scary with the beans. But the way I enjoy them the most is taking just two more minutes and sautéing them with mozzarella, dried tomatoes in oil and pine nuts . What a rich combination!
The preparation of this recipe is really express : if you have the beans cooked, you only have to sauté the ingredients for a few minutes in the pan.
The intensity of the garlic and tomato are softened by the mozzarella, and the pine nuts add a touch of great crunch. Both for its flavor and color I think it is an ideal recipe for the cold months, as well as providing a lot of energy to overcome those grayer seasons.
It is a recipe for adult flavors and really intense and aromatic. I hope you like the combination as much as I like it.
WMF Profi Plus stainless steel frying pan
- 400 gr broad beans (fresh or frozen)
- 1 L of water (to cook them)
- 3 garlic cloves
- a handful of pine nuts
- 1 mozzarella ball
- 4 pieces of dried tomato in oil
- Olive oil
- black pepper (optional)
For the recipe, we first need to cook the broad beans. The subsequent process will take a few minutes.
To cook the broad beans in a steam pressure cooker:
Put the water in the WMF Perfect pressure cooker , put the beans in the steam basket and place it in the pot. Close and light the fire. Leave on maximum heat until it reaches the second pressure ring and lower the heat to a minimum. Wait 3 minutes and turn off the heat. Let the pressure cooker depressurize by itself, open and reserve the broad beans, steamed in a pressure cooker.
To cook the beans in a conventional pot:
Put a saucepan or pot with water on the fire and wait for it to boil. Add a tablespoon of salt desserts and add the beans. Wait about 20 minutes, until you notice that many of the beans float and are wrinkled, and remove from heat. Strain through a strainer and reserve.
- In a stainless steel pan (I used the WMF Profi pan ), add a few tablespoons of oil and heat it over medium heat.
- Laminate or chop the garlic very small (to your liking) and sauté it in the pan. We lower the fire to a minimum.
- When it begins to take on a golden hue, we incorporate the pine nuts, and toast them a bit.
- While the pine nuts are being made, chop the dried tomato fillets. The size of it will vary, I like to find large pieces, but cut into small cubes it will mix with the beans in a more homogeneous way for each bite.
- Sauté the tomato for a minute and add the cooked broad beans. Salt-pepper slightly.
- Add the buffala mozzarella cut into large pieces, mix until you see that it begins to melt and remove from the heat.
Ready to serve!
Revol porcelain casserole and pressure cooker basket
- If you have roasted garlic, have a couple of segments on hand, as well as the conservation oil that will already be flavored with its aroma (you can see how to make them in this post ). Substitute some of the fresh garlic for the roasted garlic, and apply a tablespoon of the oil from the roasted garlic preserve to the pan. You will see what a great aroma the recipe takes!
- Remember that both the garlic and the dried tomato already have a very intense aroma. That is why it is practically not necessary to add salt or pepper to the mixture, but do it to your liking.
- Optionally, we can serve with some toasted rolled hazelnuts as well.
- I personally don't like very young beans. When they are tender, I remove them from the cooking water. If you keep them too long they will be very tender and lose a lot of their skin, making the recipe not have much presence. Cook the beans just right.
One of the reasons for making this recipe is to help you lose your fear of stainless steel pans . You can see that it hasn't stuck a bit! Stainless steel pans are the most durable (they do not have non-stick), they do not require seasoning, they do not rust, they are light... And they are 100% healthy! Toxic-free, they are one of the most popular pans in the Nordic countries, where non-stick has never been as successful as it is here. The stainless steel pans are the most practical and an investment for your kitchen and your health. And while there is the possibility of some foods sticking, it's all about getting used to them. It didn't cost me anything!
Gracias Lily, de veras que te la recomiendo porque sale tremenda. A falta de la intensidad de los tomates secos, asa unos tomates al horno primero, o añade una cucharada de pimiento choricero antes de añadir las habas y lo sofríes un momentito. A ver si te gusta así. Saludos :)
Me parece muy rica tu receta, la voy a probar
creo que lo que yo le cambiaria es sacarle la cascara a la haba…ojala me quede bien
y no tengo tomates secos, aqui solo hay de los frescos