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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Garbanzo Soup with Ham and Broad Beans

Recipe courtesy of Michael Fields

Calabrese Broad Beans and Roasted Potatoes

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Latest Stories