Looking for a great flavour combination? Try this broad bean stir fry featuring Karengo, broadbeans and tomatoes which results in a colourful & nourishing stir fry.
350g broad beans out of the pod
3 tbsp olive oil
460g cherry tomatoes, halved
6 spring onions, finely chopped
2 garlic cloves, finely chopped
1/4 cup Karengo Fronds
2 tbsp fresh marjoram, chopped
2 tbsp fresh parsley, chopped
freshly ground black pepper
Blanche the beans in boiling water for 1 minute. Drain into a sieve and hold under cold running water to stop the cooking. Drain again and peel off the outer skin.
Heat the oil in a non-stick pan until very hot, add the tomatoes and sauté over high heat until juicy and starting to caramelize. Add the spring onions and garlic and cook over medium heat for 2 minutes, until the onions just begin to soften. Add the beans and Karengo fronds and cook for another 2 minutes, stirring constantly.
Season and mix in the herbs.