Half a pod of broad beans
4 tablespoons extra virgin olive oil
1 teaspoon of cumin
Take the pods in a pot filled with water and leave for 8 hours. Change the water and boil for 10 minutes. Filter the second time and peel the shells one by one.
Put the pods in a pot again and add 10 cups of water. Boil on low heat for 1-2 minutes by stirring. Boil the pods and start to soften until the mash is mixed. Take it to the serving plate and allow to cool.
Take the cumin in a small pan and saute for 4-5 minutes. Add a tablespoon of olive oil and fry for 1 minute.
Peel the onions and finely chop. Mix with salt and mix with salt and cumin on the pharmacy. Pour the remaining olive oil over the slices and serve cold.