Broad Beans are not nativly from Mexico, they were brought over by the Spaniards after the conquest, but were embraced into Mexican Cuisine as a result.
Ingredients
1.8kg broad beans, their waxy inner skins intact
Or 700g podded very young broad beans with the waxy skins still on
½ small onion, plus 2 tbsp diced
12 sprigs coriander, roughly chopped
2 tbsp mild olive oil
Salt
Recipe
Fill a small saucepan halfway with water. Add the onion half and ½ teaspoon salt and bring to the boil.
Add the beans and reduce the heat to medium. Cook until the beans are tender, about 3-5 minutes depending on the bean size. Don’t overcook them otherwise the beans will turn mushy. Drain the beans and leave to cool to room temperature.
Rinse the diced onion briefly in cold water. Drain and add to the beans, along with the chopped coriander and olive oil. Stir well and season with more salt. Serve immediately.
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Broad Beans are not nativly from Mexico, they were brought over by the Spaniards after the conquest, but were embraced into Mexican Cuisine as a result.
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