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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