Fresh Broad Bean Salad (Ensalada de Habas) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups young broad beans, shelled | 2 tablespoons butter | salt, freshly ground pepper |
| 1 tablespoon white vinegar or lemon juice | ||
| 1 | Cook the beans in water to cover until they are tender, about 15 minutes. Drain and cool. Melt the butter in a saucepan, add the beans, season to taste with salt and pepper, and cook for about 1 minute, turning the beans with a rubber spatula so that all are coated with the butter. Remove from the heat and pour the vinegar or lemon juice over them, stirring to mix. Serve at room temperature as an accompaniment to meats or poultry. |