Broad Beans with Olive Oil
Broad beans are very high in protein and energy as in other beans and lentils.
Servings 6 servings
Calories 190kcal
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.