Greek-style Broad Beans

Tender broad beans bound in a thick sauce, rich in olive oil and scented with dill. The reduced tomato juice provides a velvety texture that coats the vegetables perfectly.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 500
• Protein: 22 g
• Carbs: 39 g
• Fat: 26 g

Ingredients

• 800 g Fresh peeled fava bean ( fresh or frozen )
• 2 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 100 ml Extra virgin olive oil
• 500 ml Tomato juice
• 1 tsp White sugar
• 1 piece Dill ( bunch, chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Sauté the aromatics

   Heat the olive oil in a sauté pan. Add the chopped onions and garlic. Sauté without browning until they become translucent and soft.

2. Sear the beans

   Stir in the peeled broad beans. Stir vigorously to coat them well with the fat until they shine.

3. Deglaze and cook

   Add the tomato paste and mix. Pour in the tomato juice and add the sugar to cut the acidity. Bring to a simmer, then lower the heat. Cover partially.

4. Reduce the sauce

   Remove the lid. Let reduce over low heat until the sauce thickens and coats the spoon. The beans should crush easily under pressure.

5. Bind and season

   Off the heat, add the chopped dill and lemon juice. Season with salt and pepper. The olive oil should bead slightly on the surface, a sign of a successful liaison.

Chef's tips

• Don't be stingy with the olive oil; it's what provides the creaminess to the dish.
• If the beans are large, blanch them for 2 minutes to remove the outer skin for a much more refined result.

Storage

Keeps for 3 days in the fridge. Better reheated the next day as the flavors infuse.