Name: Beans with coriander (Feijao verde, favas com coentro)
Yield: 1
Cuisine: spanish
Ingredients: 800g broad beans, podded; 500g green beans or Roman beans, trimmed; 200g podded peas; 80ml (1/3 cup) extra virgin olive oil; 125g lean speck, finely chopped; 1 large Spanish onion, finely chopped; 1 clove garlic, finely chopped; 62.50 ml coarsely chopped coriander; 2 tsp cider vinegar

Beans with coriander (Feijao verde, favas com coentro)

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Elevate your roast dinner with savory green beans and peas seasoned with speck and aromatic coriander!

Ingredients:

800g broad beans, podded
500g green beans or Roman beans, trimmed
200g podded peas
80ml (1/3 cup) extra virgin olive oil
125g lean speck, finely chopped
1 large Spanish onion, finely chopped
1 clove garlic, finely chopped
62.50 ml coarsely chopped coriander
2 tsp cider vinegar

Instructions:

Boil broad beans briefly in salted water, then transfer to iced water to peel. Follow by cooking green beans until tender, and peas for 2-3 minutes before draining.
In a frying pan over medium heat, sauté speck in olive oil until lightly golden. Cook onion for 5 minutes until soft, then stir in garlic. Add beans and peas, toss to coat, then season with sea salt and freshly ground black pepper. Remove from heat.
Before serving, gently mix in fresh coriander and a splash of vinegar for a burst of flavor.

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