Would you like some ideas for out-of-home meals that come directly from the traditions of southern Italy? Here is how to prepare Broad bean puree with vegetables, a very simple dish, but absolutely extraordinary in terms of taste and well-being.
Once prepared, put a serving in the lunch box (I prepared a larger amount to use for the whole family), complete with boiled or baked seasonal vegetables and lunch is served!
Broad bean puree is prepared from dried broad beans, so you can cook it in any season, while the accompanying vegetables will change: have fun changing vegetables! At this time of year, rapini are the stars, so they couldn’t be missing alongside this soft, smooth puree.
Mashed broad beans are certainly more interesting than their more famous potato-based dish as they are rich in plant protein and slow-absorbing complex carbohydrates. Moreover, by accompanying it with vegetables, we will have a high percentage of fibre, our great ally of well-being.
Follow me not to run out of ideas for out-of-home meals and have a look at Legumotti with vegetable ragout and Jerusalem artichokes.
Broad bean puree with vegetables
32.16g carbohydrates for the whole lunch box
Ingredients for 1 lunch box
- 60g dried broad beans
- rapini and other boiled or baked vegetables to taste
- extra virgin olive oil
- 2 bay leaves
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Rinse the broad beans and soak them in water the night before.
- Transfer the broad beans to a pan (use the soaking water for kneading the bread!) and cover them with water in such a way to have about 3cm of water above their surface. Simmer for about 1 hour or until the broad beans have dissolved.
- Pour the broad beans into a blender and blend them while pouring in extra virgin olive oil in a drizzle to make the puree nice and creamy, then add salt and pepper to taste.
- Assemble the lunch box with mashed broad beans accompanied by blanched rapini and other vegetables to taste: I added onion and baked beetroot.