Broad Beans in Olive Oil
Ingredients
- 600 gFresh peeled fava bean (fresh or frozen)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil (high quality)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcDill (bunch, chopped)
- 200 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
Off the heat, add the remaining olive oil and chopped dill. Mix gently to create a glossy emulsion. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Best enjoyed at room temperature the next day.
