Soft broad beans cooked with tomato and cumin

Name: Soft broad beans cooked with tomato and cumin
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small onion, thinly sliced; 1 clove garlic, sliced; 4 tbsp olive oil; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp paprika; 1kg broad beans, podded; 1 cup crushed tinned tomatoes or two ripe fresh tomatoes, chopped; ½ cup water; salt and pepper; juice of 1 lemon; 3 tbsp chopped coriander leaves; extra virgin olive oil, to finish

Brigitte Hafner

October 19, 2011

Soft broad beans cooked with tomato and cuminRebecca Hallas

Time:< 30 minsServes:4

When buying broad beans look for firm, green pods and avoid flimsy, spotted ones.

Ingredients

1 small onion, thinly sliced
1 clove garlic, sliced
4 tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
1kg broad beans, podded
1 cup crushed tinned tomatoes or two ripe fresh tomatoes, chopped
½ cup water
salt and pepper
juice of 1 lemon
3 tbsp chopped coriander leaves
extra virgin olive oil, to finish

Method

In a heavy based pan, cook the onion and garlic in olive oil until pale and soft. Add the spices and cook for a minute before adding the broad beans, tomatoes, water and salt and pepper.
Cover with a lid and cook very gently for 10-15 minutes or until the beans are just soft.
Add the lemon juice, coriander leaves and drizzle with extra virgin olive oil and cook a further 5 minutes.
Serve warm as an accompaniment to meat, or at room temperature as a spread for crusty white bread.