Baby broad beans with marinated carrots and vegan fried eggs.
Hola!
Today I bring you a traditional dish from Granada, Spain. I made no-ham with carrots marinated in an umami fest, and vegan fried eggs following another blogger’s recipe (below). But I also have my own vegan egg fried recipe that I made for my Cuban-style rice. Baby broad beans are not very commonly used in the UK, but if you’re looking for different ways of eating beans, this is the perfect recipe for you!
Back in 2020 when I created this recipe, vegan alternatives were not as readily available in the UK as nowadays. You can cut corners and buy vegan lardons instead of the carrots, and scramble some OGGS whole egg alternative instead of the vegan fried eggs.
BABY BROAD BEANS WITH NO-HAM CHUNKS AND VEGAN FRIED EGGS
Serves: 2 people
Prep: 1 hour
Cook: 1 hour
INGREDIENTS
No-ham chunks or vegan lardons
2 tbsp. dark soy sauce
2 tbsp. water
1 tbsp. capers
1 tsp. olive oil
1 tsp. passata
1/4 tsp. paprika
1/4 tsp. smoked salt
1/8 tsp. ground black pepper
1 garlic clove, peeled
2 big carrots, peeled and cut into small sticks
1 onion, chopped
2 garlic cloves, minced
300g baby broad beans
Vegan fried eggs or OGGS whole egg alternative
Check out tichostable recipe.
INSTRUCTIONS
- Blend the marinade ingredients and cover the chunks in an airtight container. Coat on all sides and let it marinade overnight. The next day, bake at 180°C for 25 minutes, then turn them over and bake for another 25 minutes or until al dente (soft but firm).
- Fry the onion and garlic until softened, season with salt and pepper. Add the beans and the no-ham chunks, and cook for another 5 minutes, until brown.
- Make the vegan fried eggs as per the source’s recipe, and serve all together.
The beans and no-ham are best eaten freshly cooked.
Bon profit!