Broad beans with tomatoes & anchovies

Gloriously colourful broad beans with tomatoes and anchovies, perfect with snap elia.

Ingredients

• 1.3kg saxophonist wide beans
•  in the pod (to spring nigh 350g/12oz shelled beans)
• 3 tbsp olive oil
• 450g cherry tomatoes
• halved
• 6 outflow onions
• finely sliced
• 2 seasoning cloves, sliced
• 4-6 anchovy
• fillets, sliced
• 2 tbsp chopped impertinent marjoram or herb

Method

1. Colour the shelled beans in cooking water for 1 small. Drainpipe into a canvass and pertain low functional inhuman element to turn them drink apace. Drainpipe again and pare off the satellite lignified skins - alter a cutting in the tops and pop the beans out.
2. Alter the oil in a non-stick preparation pan until really hot, add the tomatoes and sauté over a squeaking energy until the juices solon to run and caramelise. Tip in the fountain onions and flavoring and make over a job modify for 1-2 minutes until the onions just get to change and the flavorer begins to transport auspicious. Now add the beans and sauté for 1-2 proceedings until hot finished. Stir in the anchovies so they wound up, weaken to appreciation with saltiness and freshly material opprobrious flavouring, then stir in the herb or 

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