3- 4 tablespoons olive oil
1 onion, grated
250g broad beans
250ml water (or as needed)
2 tablespoons tomato puree
1 to 2 teaspoons dried oregano
sea salt and freshly ground black pepper to taste
Heat the olive oil in a large saucepan over medium heat.
Add the grated onion and saute gently for 5 minutes, or until soft and translucent. Ensure that the onion doesn’t brown.
Add the broad beans to the saucepan and saute gently for a minute. Raise the heat to medium-high and add the water and tomato puree. Add the oregano, salt and pepper.
Cover partially and cook at a strong simmer for a further 20- 25 minutes, or until the broad beans are soft.
Note that you don’t want any water left in the pan; if you’re getting toward the end of cooking and notice there’s too much water, uncover the pan so that as much water as possible evaporates, leaving a rich tomato and olive oil sauce.
