Sicilian Spring Vegetable Medley

• 9 oz frozen broad beans, thawed
• 5 oz frozen baby peas, thawed
• 2 large bulbs fennel, trimmed, thickly cut, fronds reserved for garnish
• 9 oz yellow butter beans, trimmed
• 1/4 cup dry white wine
• 2 tbsp extra virgin olive oil
• 2.5 oz pitted green olives (optional)

1. Blanch broad beans in boiling salted water for 3 mins. Rinse under cold water until cool then drain.
2. Blanch peas in boiling salted water for 2 mins. Rinse under cold water until cool then drain.
3. Meanwhile, combine fennel and butter beans in a large saucepan or Dutch oven. Add wine, 1/4 cup water and oil. Season. Cover pan with a lid. Bring to a boil then reduce heat and simmer gently for 10-12 mins, until tender, stirring occasionally.
4. Remove lid and add broad beans, peas and olives. Cook, stirring occasionally, for 5 mins, or until liquid is evaporated. Sprinkle with chopped fennel fronds. Serve.

frozen broad beans, baby peas, fennel, butter beans, white wine, extra virgin olive oil, green olives

Taken from recipes-plus.com/api/v2.0/recipes/32498 (may not work)