A bean recipe for every taste:
Can be prepared.
Hull the beans, bubble in salted water for one to two min, rinse when cool and remove the skins. Place the beans on a strainer attachment and cook over steam for about five to six minutes.
In the meantime, mix the juice of one lemon with a little salt, the garlic, pepper, the paprika, the cumin and, to taste, the peppers. Add the olive oil.
Add the broad beans while they are still lukewarm, mix with the sauce and garnish with the plucked cilantro leaves. Serve immediately.
Tip: If peppers are too hot for you, you can add a little cayenne pepper or use spiced olive oil.
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