Name: Braised broad beans and peas
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 250 gm podded broad beans(about 500gm unpodded); 250 gm frozen peas, defrosted; 250 ml tomato passata (1 cup); 1 onion, thinly sliced; 1 baby fennel bulb, thinly sliced

Braised broad beans and peas

Australian Gourmet Traveller recipe for braised broad beans and peas.

“Araka is wonderful on its own as a vegetarian salad and it is wonderful as an accompaniment to mainstay meat dishes,” says John Rerakis.

Ingredients

250 gm podded broad beans(about 500gm unpodded)

250 gm frozen peas, defrosted

250 ml tomato passata (1 cup)

1 onion, thinly sliced

1 baby fennel bulb, thinly sliced

Method

Main

1.Preheat oven to 180C. Combine all ingredients and 125ml water in a roasting pan or ovenproof dish, season to taste and mix to combine. Bake until liquid is nearly evaporated and broad beans and peas are browned slightly (50 minutes-1 hour). Serve hot.

Katina Rerakis

Styling by Emma Knowles

Styling by Katy Mills

Ingredients

Method

Main

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