Читать книгу Kitchen Memories - Lucy Boyd - Страница 22

1kg broad beans in their pods

2 garlic cloves, peeled and crudely cut into slices

2–3 sprigs of fresh mint, washed and dried

extra-virgin olive oil

salt and black pepper

Bring a pan of water to a boil while you are podding the beans, then put the beans in. Cook for 3–4 minutes – the smaller and younger they are the less cooking is needed. Drain, then put in a bowl with the garlic and mint. Pour enough extra-virgin olive oil over to coat the beans, then season with salt and pepper. Let the hot beans take on the flavour of the garlicky, minty olive oil for 3 minutes or so, then remove the raw garlic pieces and the mint before serving.