BROAD BEANS WITH LEMON AND MARJORAM

Recipe-Ingrediants

May is here, and my father's broad bean harvest has arrived! I remember as a child sneaking away when he wasn't looking to grab fresh broad beans and eat them secretly. My mother would yell, "Leave them alone, don't eat them and get sick!" But how could I resist? They are so delicious. I took a small basket and went to gather them. I thoroughly enjoy this process in the village—harvesting the beans, cutting fresh marjoram, removing the skins from the onions, and plucking the lemons from the tree. Then I would sit outside on the terrace and clean them, knowing that someone from the village would pass by, and we would engage in conversation, often ending up reminiscing about old times.

Next, with a careful hand, I remove the black eye from the beans and head to the kitchen...

Ingredients:

500g fresh broad beans, cleaned and with the skin removed (or soaked overnight if using dried beans)

1 small bunch of finely chopped marjoram

1 large dry onion, finely chopped

3-4 potatoes, cubed

1 small bunch of fresh spring onions

3-4 blossoming onions with their bulbs (optional)

Olive oil

Salt and pepper

Juice of one juicy lemon