Formerly in March, April and May Now all year round
Lunch or dinner
Reserva white or red wine
There has always been intense broad bean cultivation in the Valencian Community, especially in the rice-growing areas, as the fields were sown with broad beans in winter months while they remained fallow. Tender broad beans are, without a doubt, the favourite legume of Valencians, who await the arrival of the first beans every spring. There are many ways to cook them in regional cuisine. This very traditional and homemade recipe is the most cooked in all Valencian households, albeit it with some slight variations to ingredients.
Put the oil in a pan or high clay pot. Fry all the meat chopped into very small pieces over a low heat. Then add the garlic and finely chopped onion, broad beans and a little water. Do not cover. Cook the stew over very low heat, covering the pot and stirring occasionally to prevent the ingredients from sticking. When the beans are tender, add salt to taste and serve. In some houses, a little paprika is fried; others prefer a little tomato; and still others add some aromatic herbs.