The broken beans are considered like other legumes, a poor food, however the richness of the beans is in their organoleptic composition which guarantees a balanced supply of nutritional principles. The broken beans have no external peel and have differents size, they are creamy yellow in color. Broken broad beans can be eaten throughout the year. Before cooking them, they must be left to soak for at least 6 hours. Once the soaking is complete, they should be cooked for about 1 hour.
Ingredients: Broken Fava Beans
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)
|1494 Kj – 357 Kcal
600 g of Broken fava beans (soaked for 6 hours), 150 g of pecorino, 100 grams. of bacon, 1 celery stalk, 1 onion, 1 potato, Dill, Extra virgin olive oil , Salt and Pepper.
To prepare the pureed soup of fava beans broken with crispy bacon and pecorino cheese, we put the peeled beans to soak for at least 6 hours. The next day we prepare the vegetable broth with celery, onion, potato and a pinch of salt. In a large saucepan, cook the beans with a drizzle of extra virgin olive oil and start adding the broth, little by little. Add salt, pepper and cook the beans on a low heat for 35-40 minutes. In the meantime, put the bacon in the pan: cut it into thick strips and sauté it over high heat. As soon as the bacon is crunchy, let’s transfer it to a bowl. As soon as the fava beans are cooked, mix them with the immersion mixer, keeping some of them whole to garnish the dish. After add at the cream the grated pecorino cheese, and stir. Then add the crispy bacon, a few whole beans, a sprig of dill and a drizzle of raw extra virgin olive oil. The soup beans with crispy bacon and pecorino is ready!