How to make
Depending on what kind of broad beans you have, whether they're younger and more tender beans or bigger and with a hard shell, you have to proceed differently.
We will add the smaller, tender beans directly to the stew, but if they are hard and large, boil them in salted water and remove their shell.
Finely chop the onion and fry it in the oil. After two or three minutes, add the fresh garlic, coarsely chopped and two generous pinches of salt. Cook until both vegetables are tender and ready. Add the tomato puree and wine and wait, until the liquid has completely reduced and remains in fat.
Pour the spoonfuls of flour and stir for a minute or two on medium heat, then pour about 5 cups (1.3 liters) of water in parts and while constantly stirring (if you want your dish to be thicker, you can increase the amount of flour).
As soon as the broth boils, add the broad bean, as much salt as you like and the thyme with rosemary if you like. Cook until the last added vegetable is softens and is fully cooked and pour the spoonfuls of olive oil for more flavor, color and good appearance of the dish.
Serve, by sprinkling each serving with fresh mint. This way the aroma will be stronger and fresher. If desired, serve grated garlic soaked in vinegar separately and add 1 tsp. in each portion.
Enjoy your meal! The lean stew with broad beans, fresh garlic, thyme and mint is great.
