Greek-style Broad Beans
Ingredients
- 800 gFresh peeled fava bean (fresh or frozen)
- 2 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil
- 500 mlTomato juice
- 1 tspWhite sugar
- 1 pcDill (bunch, chopped)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
Heat the olive oil in a sauté pan. Add the chopped onions and garlic. Sauté without browning until they become translucent and soft.
- 2
Stir in the peeled broad beans. Stir vigorously to coat them well with the fat until they shine.
- 3
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
Remove the lid. Let reduce over low heat until the sauce thickens and coats the spoon. The beans should crush easily under pressure.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Better reheated the next day as the flavors infuse.
