Broad Beans in Olive Oil
Spring's first olive-oil dish: young broad beans cooked in their pods, finished with garlic yoghurt.
- Time
- 50 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Top and tail the pods and remove the side strings; cut tender pods into 3-4 cm pieces. If the pods are tough, use the shelled beans.
- Heat the olive oil in a pan and soften the onion until translucent.
- Add the beans and stir for 5 minutes.
- Add the sugar, salt and hot water, then cover.
- Cook over low heat for 25-30 minutes, until the beans are tender.
- Take off the heat, stir in the lemon juice and half the dill, and leave to cool.
- Whisk the yoghurt with the garlic. Plate the beans and top with the yoghurt and remaining dill.
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