Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Benedictine Nuns
Save Recipe Print
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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 the 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 yogurt and hot pita bread. This dish improves with keeping.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean Soup

Recipe courtesy of Dave Lieberman

10-Minute White Bean Soup with Toasted Cheese and Tomato

Recipe courtesy of Food Network Kitchen

Calabrese Broad Beans and Roasted Potatoes

Recipe courtesy of Michael Chiarello

Garbanzo Soup with Ham and Broad Beans

Recipe courtesy of Michael Fields

Black Beans

Recipe courtesy of Ree Drummond

Fiesta Beans

Recipe courtesy of Ree Drummond

Cowboy Beans

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.