Broad Beans with Dill 90 g Young fresh broad beans in their pods; (2 pounds)
15 ml Olive oil; (1/4 pint)
2 Onions; chopped
2 Cloves garlic; peeled and finely chopped
2 tb Lemon juice
Salt
2 ts Sugar
30 ml Boiling water; (1/2 pint)
2 tb Freshly chopped dill
30 ml Greek yoghurt; (1/2 pint)
Wash the beans, top, tail and string them where necessary. Heat the
oil in a large, heavy, lidded pan. Saute the onions and garlic to
soften. Reduce heat, add the beans in their pods and the lemon juice
and season with salt and sugar. Stir, and stew gently for 15 minutes
stirring occasionally. Add water and half the dill, adjust to a
gentle simmer and cook for 1 hour until the pods are very tender.
Leave to cool. Pour the lot into a dish with rest of the dill. Serve
with the yoghurt and hot pita bread. This dish improves with keeping.
Broad Beans with Dill printer friendly version located here.
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