“Bakla” we call it in Turkish. Latin name is vicia faba, it is also known as the broad bean, fava bean, or field bean. Although extensively cultivated not common to many. Actually it is a very ancient plant, there are proofs that it has been in cultivation BC.
In Turkey when fresh we most typically prepare this recipe. When dry, we prefer another side dish called “fava“, check for recipe here. Broad beans look like green beans, however the color of these are darker, they have a shorter season and they have a cloth-like texture.
In Turkey when fresh we most typically prepare this recipe. When dry, we prefer another side dish called “fava”, check for recipe here. Broad beans look like green beans, however the color of these are darker, they have a shorter season and they have a cloth-like texture.
Broad beans contain lots of tyramine, that might increase blood pressure, so maybe because of this it has been a habit to eat fresh broad beans always with yogurt – to eliminate this effect. On the other hand 250 grams of fresh broad beans without yogurt is very good for Parkinson desease. It might be worthwhile to look further into details about broad beans if you are interested in these details. Broad beans belong to the legume family, so if you have severe legume allergy or have favism do not eat them.
It is a very straight forward recipe, just follow the steps in the recipe. Do not forget to garnish with chopped dill. Last but not least serve with plain or garlicy yogurt.
Can you eat the whole broad bean?
Yes, definitely! This recipe is the proof that you can eat the whole broad bean, leaving the seeds inside and trimming the top and the bottom, as if it is a green been. Just make sure it is not fully grown and stiff in which case it is better to just use the seeds. Here is an example Artichokes with Broad Bean Seeds Recipe for how to use the seeds.
Do not miss the chance to enjoy this light and fresh vegetable, with plenty of health benefits.
Broad Beans with Olive Oil
Ingredients
- 500 grams broad beans
- 1 lemon’s juice
- 1 onion finely chopped
- 2 garlic cloves chopped
- 40 grams olive oil
- 1 tablespoon flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 tablespoons plain yogurt
Instructions
- Prepare a bowl of water and add 1 lemon juice.
- Wash the broad beans. Trim both ends with a knife. Cut into half or into three and put them immediately into the lemon water so that the cut broad beans do not get dark.
- Chop the onion.
- Take a pot or a pressure cooker and add the olive oil. Heat slightly.
- Add the chopped onions. Saute until translucent. Also add the sugar and salt at this stage. These will help onions cook faster.
- Then add the garlic cloves, saute for an additional 2-3 minutes.
- Add the broad beans. Cook until they slightly change color.
- In another small bowl add 100 millilitres of water 1 teaspoon flour and 1 teaspoon lemon's juice. Mix until well blended.
- Add this mixture to the main pot. If you are using a pressure cooker water should be just enough to cover the bottom of the cooker. If you are using a normal pot double the amount of water.
- Cook for about 30 minutes with a pot or 5 minutes with a pressure cooker. Taste, if ready, remove from heat.
- Let cool with lid on.
- Garnish with chopped dill.
- Serve with yogurt, either plain or with minced garlic cloves. Serve chilled or at room temperature. Enjoy as a side dish.