Ingredients

Servings 4

• ⅝ lb broad beans
• 2 potatoes
• ½ lb extra virgin olive oil
• salt

Preparation

20 minutes preparation + 50 minutes cooking

Clean the broad beans and put them in a crock pot together with the two potatoes peeled and cut into chunks, Cover everything with water and boil over low heat, keeping the pan covered, for about 20 minutes. To make a good puree take care never to stir the broad beans. Drain the first lot of water and cover the broad beans with more cold water and salt. Bring to the boil once more and cook for a further 30 minutes. Puree the broad beans, put them back on the heat in the pan and whip them energetically with a wooden spoon, adding the oil a little at a time. The puree should be accompanied by boiled field vegetables (such as chicory, endive or radicchio).