1 The day before: put the broad beans in a bowl, cover them with water and leave them to soak overnight. 2 The following day: peel the onion. Cut the bacon in slices. Strain the beans. 3 Heat 2 litres water in a saucepan, add the onion, salt and pepper. When the water begins to boil, pour in the broad beans, cover the pan and simmer for 1 hour. Add the bacon and cook for another 30 minutes. Season with salt at the end of the cooking time. Strain and serve in a vegetable dish. Campanile tip: These beans, served hot, are delicious with a roast joint, but can also be eaten cold. The broad bean originated in America and was first grown in Europe in the 14th century. Pope Clement VII presented "these colourful red and white seeds, like precious stones which we put in the earth" to his niece, Catherine de Medici, at her wedding with the future Henry II. (Piero Valeriano).
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 4.8mg||1 %|
|Sodium 161.1mg||6 %|
|Potassium 381.8mg||10 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 12.3g|
|Protein 8.2g||12 %|
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Calories per serving: 137
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