Broad Bean Purée from Country House Montali
Serves 6 As a SIDE DISH
Ingredients:
60 g dried broad beans, rinsed
1⁄2 carrot, halved lengthwise
2 cloves of garlic
1⁄2 onion, quartered
1 sprig of parsley
2 tablespoons extra-virgin oil
salt to taste
350 ml water
1 tablespoon lemon juice
1 tablespoon tahini
Combine the beans, carrot, 1 whole garlic clove, onion, parsley, 1 tablespoon olive oil, salt and
water in a large pot and cook over a low heat for 40 minutes or until the beans are tender.
Remove the beans and purée them in a blender. Discard the other used ingredients. Add
the remaining olive oil, garlic, lemon juice and tahini and purée again. Season to taste.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster