Garlic Broad Beans

Bright green beans, slightly split and coated in garlic-infused olive oil. The texture is tender, heightened by the warmth of cumin and the sharpness of lemon.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 273
• Protein: 15 g
• Carbs: 21 g
• Fat: 12 g

Ingredients

• 600 g Fresh peeled fava bean ( fresh or thawed )
• 4 piece Garlic ( finely minced )
• 3 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Cumin ground
• 0.5 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Blanch the beans

   Plunge the beans into heavily salted boiling water. Cook until the skin is tender under finger pressure, without the bean being crushed. Drain immediately.

2. Sauté the garlic

   In a sauté pan, heat the olive oil. Add the garlic. As soon as the smell of garlic fills the kitchen without it coloring, toss the beans into the pan.

3. Season and bind

   Add the cumin, sumac, salt, and pepper. Pour in the lemon juice. Stir vigorously so that the oil and lemon create a light emulsion that coats the vegetables. Finish with the chopped coriander.

Chef's tips

• Do not overcook the beans initially; they should retain a slight bite at the center.
• The garlic should only infuse the oil; if it browns, it turns bitter and ruins the vegetable's delicacy.

Storage

Keep refrigerated for 3 days. Reheat gently in a pan with a splash of water.