Recipe - Benedictine Nuns - Broad Beans With Dill

90 g Young fresh broad beans in
their pods; (2 pounds)
15 ml Olive oil; (One fourth pint)
2 Onions; chopped
2 Cloves garlic; peeled and
finely
; chopped
2 tablespoon Lemon juice
Salt
2 teaspoon Sugar
30 ml Boiling water; (One half pint)
2 tablespoon Freshly chopped dill
30 ml Greek yoghurt; (One half pint)

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.