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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Refried Beans

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Cheesy Refried Bean Casserole

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Latest Stories