This cooked broad beans is a traditional Mallorcan spoon recipe, nutritious and full of seasonal vegetables. A humble and comforting dish deeply rooted in the popular cuisine of Mallorca, especially during the colder months, when winter vegetables are at their best. The combination of legumes and vegetables results in a thick, tasty and very complete broth.
🫘 Local variety: Broad beans.
📅 Sowing season: autumn.
⏳ Approximate harvest: spring and early summer.
🛍️ In our store you can buy broad bean seeds.
• 500 g of dried broad beans
• 1 large onion
• 3 leeks
• Half a medium pumpkin
• 2 zucchini
• 6 carrots
• 300 g of green beans
• 1 bunch of spinach
• 1 bunch of Swiss chard
• Half a medium cabbage
• Water
• Bicarbonate
• Olive oil
• Salt
• Good pepper
• Sweet red pepper
The night before, soak the broad beans in water and a little baking soda. The next day, drain and set aside.
Cut all the vegetables into small pieces. In a large pot with olive oil, add the onion, leeks, pumpkin, carrots, zucchini and green beans. Add the fava beans, spinach, chard and cabbage.
Cover with water and let it boil for approximately an hour over medium heat until the beans are tender.
Finally, season with salt, pepper and sweet paprika, and serve the dish hot.
This dish is even better if it is left to rest for a while before serving. It can also be accompanied by a drizzle of raw olive oil or a piece of Mallorcan brown bread.
Recipe source: Cati Pons, The Square Stoves (Bunyola).
This recipe uses canned blue peppers roasted, a local variety that is harvested at the end of summer and can be used throughout the year.
The lentils combined with the’ear lettuce of donkey create a balanced dish that takes advantage of the latest seasonal products.
Do you want to plant this Local Variety? Visit our local seed store
