Enzapatás beans from Huelva: flavored with fresh pennyroyal and mint

Due to fate, yesterday I had lunch at the city of Huelva, which surprised me very much, and pleasantly. As far as gastronomy is concerned, I wanted to highlight today the "Enzapatás beans", who they are eaten as an aperitif although they may well be a accompaniment to any meat or fish.

The characteristic of these broad beans is their pennyroyal and mint flavor, which reminds me of the snail broth that is made in Cadiz.

I asked a lady in the square who sold pennyroyal (and silkworms…) how they were made and this is what she told me. If I'm wrong with the recipe, Huelva people of the world, correct me.

Huelva broad beans

Print recipe

This recipe for broad beans with a touch of pennyroyal and mint is a very nutritious legume dish with a special flavor that you will love.

• Ángela

• Kitchen: cuisine
• Recipe type: vegetables
• Rations: 4

• Total time:

Ingredients

• ½ kg of large broad beans
• 4-5 branches of pennyroyal
• 2 slices of lemon
• several mint leaves
• plenty of salt and water
• 1 whole and unpeeled head of garlic (optional).

Preparation

1. Shell the broad beans and reserve them; Boil plenty of salted water with the pennyroyal branches (washed), the clean fresh mint and a whole unpeeled head of garlic (optional).

2. When it starts to boil, add the beans.

3. We lower the heat to medium-soft so that the beans do not break, but always keeping the boil.

4. Cook the broad beans for 15 minutes, which should be tender but not fall apart.

5. We serve them warm and drained, with a small plate next to them to add the shells.

Image: mundorecetas