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Broad Bean, Romano
Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles. Turn off heat and let rest for 20 minutes. Remove the rosemary and garlic.
Bring beans to boil in salted water to cover
simmer just a few minutes till soft but still crunchy
remove from water and place in the Rosemary oil.
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