An olive-oil dish that heralds spring, where fresh broad beans are cooked in olive oil with onion and dill. Flavored with lemon, this recipe brings together the fresh taste of tender beans with the freshness of plenty of dill.
Trim the tips and side strings from the fresh broad beans and chop them, then soak in lemon water to keep them from browning.
Heat the olive oil in a pot and sauté the onion until soft.
Add the drained broad beans, granulated sugar, salt, and hot water, cover, and cook over low heat until the beans soften. Caution: Use little water.
Just before removing from heat, add the lemon juice and half of the chopped dill; once cooled, serve with the remaining dill.
Important: Trim the tips and the side string of fresh fava beans; the tough string stays in the mouth. After chopping, soak the fava beans in lemon water so they don't darken. Cook with little water and serve at room temperature. Vegan.
If the fava beans aren't young and their pods are tough, you can remove the beans and use only the kernels; as the season progresses the pods toughen, while young fava can be cooked pod and all.
Admin DadaGastro · verified in test kitchenÜzerine hangi sosu önerirsiniz? Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı?
Ailece bayıldık, teşekkürler. Uzun zamandır aradığım tarif tam buymuş. Beklediğimden çok daha iyi çıktı.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
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