Benedictine Nuns – Broad Beans With Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Fat, Ladies, Two | 1 | Servings |
INGREDIENTS
| 90 | g | Young fresh broad beans in |
| their pods 2 pounds | ||
| 15 | Olive oil, 1/4 pint | |
| 2 | Onions, chopped | |
| 2 | Cloves garlic, peeled and | |
| finely | ||
| chopped | ||
| 2 | T | Lemon juice |
| Salt | ||
| 2 | t | Sugar |
| 30 | Boiling water, 1/2 pint | |
| 2 | T | Freshly chopped dill |
| 30 | Greek yoghurt, 1/2 pint |
INSTRUCTIONS
Wash the beans, top, tail and string them where necessary. Heat the oil in a large, heavy, lidded pan. Saute the onions and garlic to soften. Reduce heat, add the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 minutes stirring occasionally. Add water and half the dill, adjust to a gentle simmer and cook for 1 hour until the pods are very tender. Leave to cool. Pour the lot into a dish with rest of the dill. Serve with the yoghurt and hot pita bread. This dish improves with keeping. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by: TWO FAT LADIES SHOW #FL1CO1 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 1023.2mg
Potassium: 1282.2mg
Carbohydrates: 49.3g
Fiber: 13.4g
Sugar: 20.7g
Protein: 13.2g