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Quite some time ago, our dear friend and partner Pedro sent us some recipes. Finally, I'll begin to post them now. What was the cause for such delay? Who knows! A little of this, a little of that, and we find ourselves one year later. Better late than never for such deliciousness.
This particular recipe has been made vegan by Chef Julianne (aka my mom), because conservas can be vegan, too. And I consider this the best of the bunch that Pedro sent. That's right, the best.
Serve it as an appetizer, an entrée, a side dish. Whatever feels right.
Total Time: 15-20 minutes, I think, honestly I didn't write it down. Not that long, though.
Servings: 4.
1. Drain the olive oil from the jar of beans, save it in reserve. You'll be using that beautiful olive oil again.
2. Slice the piquillo peppers into strips.
3. Heat the broth separately, in a small saucepan.
4. Add 2 tablespoons of that olive oil you're holding in reserve to a different saucepan, along with your chopped small onion, and sauté the onion until translucent.
5. Once that change of state has occurred, add garlic and sauté until that tantalizing garlic aroma wafts through the air, and your mouth is watering.
6. Add the baby broad beans and the sliced piquillo peppers to the saucepan with the onions and garlic and cook on medium heat for 2 minutes, then add the heated broth. Continue to simmer until the broth has reduced.
7. Just before serving, top with your shredded non-dairy cheese and allow it to melt into the beans for maximum pleasure.
8. Serve, to the delight of all.
