Wednesday, February 21, 2007

TACOS with BROAD BEANS Roman Style

4 shell Tacos
500 g broad beans (unshelled weight)
1 tbsp olive oil
½ finely chopped onion
2 slices beef ham smoked – cut into thin strips
1 jalapeno chili
1 tbsp soysauce
1 tbsp sage dried
2 garlic, chopped
2 tbsp juice lemon
salt and pepper
Shell broad beans. Heat oil in saucepan. Saute onion and garlic for 5 minutes – do not brown. Add beef ham smoked and chilli, cook for 3 seconds more. Add broad beans, salt, sage, soy sauce, juice lemon, pepper and stir. Add 3 tbsp water and cover saucepan. Cook over a low heat until beans are cooked through – about 8 minutes. This dish is served with tacos and roast lamb.

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