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!