Broad Beans in Olive Oil

Tender broad beans that melt on the palate, bound by an emulsion of olive oil and lemon. The vibrant green of fresh dill brings brightness to this slow-cooked dish.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 397
• Protein: 15 g
• Carbs: 23 g
• Fat: 26 g

Ingredients

• 600 g Fresh peeled fava bean ( fresh or frozen )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil ( high quality )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Dill ( bunch, chopped )
• 200 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Sweat the aromatics

   In a sauté pan, heat half of the olive oil. Sweat the sliced onion until it becomes translucent and soft, without taking on any color.

2. Start cooking

   Add the broad beans and garlic. Stir to coat the vegetables thoroughly with the oil. Pour in the water and lemon juice until it reaches halfway up the beans.

3. Reduce and confit

   Simmer over low heat. The liquid should reduce until only a short, syrupy sauce remains that generously coats the beans. They should be tender to the core.

4. Bind and herb

   Off the heat, add the remaining olive oil and chopped dill. Mix gently to create a glossy emulsion. Adjust seasoning.

Chef's tips

• Don't rush the cooking; the heat must be very low so the oil and water create a creamy liaison.
• If using fresh broad beans, remove the second skin if it is too thick.

Storage

Keeps for 3 days in the fridge. Best enjoyed at room temperature the next day.