Broad Beans with Dill 900 g Young fresh broad beans in their pods
150 ml Olive oil
2 Onions; chopped
2 Cloves garlic; peeled and finely chopped
2 tb Lemon juice
Salt
1/2 ts Sugar
300 ml Boiling water
2 tb Freshly chopped dill
300 ml Greek yoghurt
Wash the beans, top and tail, and string them where necessary. Heat
the oil in a large, heavy, lidded pan.
Saute the onions and garlic to soften. Reduce the heat, add the
beans in their pods, lemon juice and season with salt and sugar. Stir
and stew gently for 15 minutes, stirring occasionally.
Add the water and half the dill, simmer, cook for an hour, until
the pods are very tender, and cool. Pour into a dish with the rest of
the dill. Serve with the yoghurt and hot pitta bread. This dish
improves with keeping.
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