Broad Beans With Mint, Wild Garlic & Pennyroyal

Habas Enzapatas, is a traditional recipe of the Huelva province in southern Spain.  Broad bean season in the UK isn’t until June but in Spain it’s much earlier, running from February to May.  During this time, in every market in Huelva where you see broad beans for sale, you’ll also see usually right next to them, quantities of wild garlic, mint and pennyroyal (a species of mint) as these are the main ingredients needed to prepare this delicious and simple recipe. If you’re not able to find pennyroyal in your local grocer or market then not to worry you can just stick with the mint.

The recipe is so well known and loved that the ingredients are generally just all sold together.  A welcoming practice in many markets in Andalucia is that most herbs, such as fresh mint, are given away for free along with another purchase. A far cry from the experience of obtaining fresh herbs in supermarkets in the UK!

During the season this dish can be found in almost all the bars in the region, served with a little aperitif. It can also be served as a tapa. The way to eat them is to bite off the lower part of the bean and then squeeze the edges together to remove the skin. It is a very straightforward recipe and produces surprising results, given the unexpected flavour added by the combination of herbs. It can be served either hot or cold.

Broad beans with Mint, Wild Garlic & Pennyroyal

• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Cuisine: Vegetarian

Scale 1x2x3x

Ingredients

• 1 kg broad beans
• a bunch of pennyroyal
• a bunch of fresh mint
• 3 heads of wild garlic
• 4 tsp salt
• 2 litres water

Instructions

1. Remove the beans from their pods and put them aside in a bowl.
2. In a large pan, boil the water with the herbs, fresh garlic and broad beans, adding salt to taste.
3. Leave to boil for around 40 minutes, by which time the beans should take on a darker colour and become soft and smooth.
4. Taste to see if more salt is needed as broad beans do not absorb it very easily.
5. When ready, remove from the pan and put them aside with a little of the cooking liquid so that they don’t dry up.
6. Tip: if you do not want your hands to end up black from peeling the beans, wear a pair of thin plastic gloves.