Broad Bean Puree

Ingredients

• 400 g dried hulled broad beans
• 700 g water;
• 2 medium-sized potatoes;
• Salt to taste
• Stale bread to taste;
• l’Equilibrato EVO Olive Oil;

Procedure

• Rehydrate the broad beans by soaking them for 4 to 5 hours in cold water, allowing the water level to rise well above the broad beans.
• Drain the broad beans and rinse them under running water.
• Place the broad beans, chopped potatoes and salt in a large saucepan. Bring to the boil and remove the foam produced by the broad beans during cooking (55/60 minutes).
• Pour the broad beans, the bread cut into cubes and the l’Equilibrato EVO Olive Oil into a clay pot and stir vigorously with a wooden spoon.
• Serve immediately!