Fresh broad beans have two coverings: the pod and the thin skin on each bean. Taking off the second is laborious but it stops them being tough in the mouth. Hold the beans in boiling water for a minute and plunge them into cold water, and the skins slip off easily.
Ingredients
For the dish
For the top
Method
-
Pod the beans
Take them out of the pods. Hold the beans in boiling water for 1 minute, plunge into cold water and slip off the thin skins.
-
Soften the onion
Cook the onion in olive oil for 6 minutes, without colouring.
-
Add the beans
Add the beans and spring onion and cook for 3 minutes.
-
Cook
Add the hot water, sugar and salt and cook covered for 18 minutes.
-
Add the lemon
Add the lemon juice and cook for 2 minutes more.
-
Cool
Cool in the pan and serve with dill and garlic yoghurt.
Tips
- Do not skip removing the thin skins; they stay in the mouth like paper.
- Do not overcook the beans, as past 20 minutes they break up and turn grey.
- Garlic yoghurt is not a preference with this dish, it is part of the balance.
Nutrition
175
kcal
8 g
Protein
11 g
Fat
14 g
Carbs
4 g
Sugar
7 g
Fibre
Values are per serving and approximate.