250 g of dry, whole broad beans
4 garlic cloves
2 sprigs of rosemary
fresh squeezed lemon juice, salt, and pepper or chili
Pour the broad beans into a pot, add 2 of the garlic cloves (chopped) into the boiling water and a sprinkle of salt. Boil until the broad beans are done, depending on the freshness of the beans, dried ones take about 60 minutes, if soaked overnight, about 20 minutes. Drain, leave the garlic.
Sauté 2 sliced garlic cloves, chili and the rosemary sprigs in oil. Mix the broad beans and the spice mixture. Add salt, pepper, and a dash of lemon juice to taste.
Enjoy with broad bean cutlets and a fresh salad.