Garlic Broad Beans
25 min
total
4
people
272
calories per serving
Ingredients
4 people
- 600 gFresh peeled fava bean (fresh or thawed)
- 4 pcGarlic (finely minced)
- 3 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspCumin ground
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 3 days. Reheat gently in a pan with a splash of water.
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