Beans and Peas

A simple Dish, but has a strong taste, a typical traditional country Dish. Beans and peas Legumes are rich in nutrients, which offer the advantage of being available all year round, fresh or frozen (to be considered equivalent to the fresh ones), or also dry. In the recipe we refer to the fresh product.


  • 300g of shelled beans (almost 1,2 kg of fresh whole beans)
  • 300g of shelled peas (about 1kg of fresh whole peas)
  • onions
  • white wine
  • garlic
  • parsley
  • vegetarian stock cube
  • olive oil
  • pepper


  1. Peel the beans and peas and wash them under running water
  2. Chop an onion and garlic clove and slightly brown them for 2 minutes
  3. Add the beans and peas, cook them for 2 minutes and add one glass of white wine (about 120 ml)
  4. When the wine has entirely absorbed add a cup ( about 250 ml) of boiling vegetable stock cube
  5. Cover and cook at moderate heat. It generally takes 20 minutes. If necessary add some vegetable stock
  6. Switch off, add some salt and ground pepper and a spoonful of parsley, let it stand for about 10 minutes before serving warm
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