Soft broad beans cooked with tomato and cumin
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.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/soft-broad-beans-cooked-with-tomato-and-cumin-20111019-29uvb.html