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.
Rate this recipe
No ratings yet — be the first.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
Related
Recipe
Focaccia con Olive
Liguria's best-loved bread: focaccia made with plenty of olive oil and olives, soft within and crisp without.
Recipe
Hummus with Olives
Chickpea purée topped with olive oil and chopped olives; with bread or vegetables.
Recipe
Open Olive Flatbread (Pide)
Black Sea style open flatbread topped with black olives, cheese and oregano — the smell fills the house as it bakes.
Recipe
Olive Tapenade & Bruschetta
The best-loved spread of the Mediterranean: a tapenade of black olives, capers and anchovy, met with grilled bread.