1/2 kg of fresh broad beans
2 big onions
1 glass of white wine
400 gr of spelt (use buckwheat for gluten free option)
Peel the onions, chop them in slices and put them with some olive oil and salt to cook slowly until they reach a light brown colour. Add the boroad beans to the onion, then the wine and salt. If they’re not cooked when all the wine has evaporated add a little water so they don’t burn.
Separately boil the spelt, 2 glasses of water for every glass of spelt. Once all the water has gone it should be cooked. Finally mix it with the broad beans. It can be served hot ol cold.