The broad beans are one of the most appreciated spring vegetables in Rome.
The traditional recipe calls for the use of guanciale or ham. My mother, instead, prefers to use bacon for this recipe because she would put it anywhere!
Broad beans with bacon Roman-style
- Preparation time: 60 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 900 gr or 2 lbs. of broad beans
- 110 gr or 4 oz of bacon
- 1 onion
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Remove the beans from the pods and wash them well.
- Finely chop the onion.
- Cut the bacon into cubes.
- Cook the onion in a bowl. Lower the heat and simmer for about ten minutes. Add the broad beans with some water and cook on a low heat for about thirty minutes.
- Brown the pancetta in a non-stick frying pan with some oil. Once it achieves a crunchy consistency, add it to the beans. Finally, season with salt and pepper.
Tips to ensure the success of the dish:
- In reality, there is only one tip: the beans must be very fresh; otherwise, the skin of the beans become hard and brown during cooking.
