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Shell the broad-beans, put them into a tall saucepan, cover them with cold water and boil them. After five minutes of boiling, throw away their cooked water, join some other tepid water along with salt, then let them boil again. Add some leaves of beet cut into thin slices. Apart, fry lightly some lard or cubes of bacon, onions thinly minced and a pinch of chili. As it gets browned, add a ripe tomatoe. Let the sauce be condensed, then pour it out into the saucepan and go on with boiling till the broad-beans are done. Serve it absolutely hot and if you like, add some stale bread.
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