Make José Pizarro's slow-cooked broad beans

Slow-cooked and served with a poached egg, this is a simple, delicious starter that would also make a great brunch dish

Jose Pizarro's slow-cooked broad beans

Serves 6

Preparation time 5 mins

Cooking time 45 mins

This is one of three recipes from Basque, the brilliant new book from José Pizarro, which captures the magic of this unique part of northern Spain and south-west France. "Buy the broad beans as young as you can," he says, "or use frozen beans and keep the recipe up your sleeve for last-minute dinner parties."


  • 3kg broad beans
  • 100ml olive oil
  • 3 medium French shallots, finely chopped
  • 150ml dry white wine
  • 750ml fresh vegetable stock
  • 6 free-range eggs 150g pecorino, Roncal or Idiazábal cheese, shaved
  • Small handful of finely chopped flat-leaf parsley
  • Freshly ground black pepper Extra-virgin olive oil, to drizzle


  1. Pod the broad beans. In a saucepan, heat the oil over a medium heat, add the shallots and cook for 10 minutes until lightly golden and soft.
  2. Add the broad beans and mix well, cooking for another five minutes.
  3. Add the wine, bubbling it for a minute or two to reduce the alcohol.
  4. Add two thirds of the stock, cover and cook for a further 30 minutes, adding more stock if the broad beans start to get too dry.
  5. Meanwhile, poach the eggs in a medium saucepan of salted simmering water for 3 minutes or until just cooked and ready to serve.
  6. Spoon the beans into six warmed bowls, top with a poached egg and scatter with the cheese, parsley, black pepper and a generous drizzle of extra-virgin olive oil.

'Basque: Spanish Recipes from San Sebastián and Beyond' by José Pizarro (Hardie Grant, £25.00).