A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.
A favourite spanish dish from ” The Cooking of Spain” by Elizabeth Luard. It is best made when the broad beans are small and tender and the pods can be included. You can use older podded beans or frozen ones if later in the season. It is lovely with thick slices of bread, rubbed with garlic and trickled with olive oil. Any leftovers, drained of extra juices, make a very good tortilla.
Another tasty way to serve broad beans and courgettes together. If wished you could add a good handful of prawns about 5 minutes before the end of cooking.
