Broad beans in Lebanese creamy lemon/garlic sauce

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Recipe by Damaris Beems Course: Side dish, MezzeCuisine: Lebanese, Arabic, Middle East
Servings

6

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

From my open kitchen in the restaurant I am in contact with all the guests. I once made this dish as a starter. Little exciting, as I expected that broad beans could be perceived as a difficult veggie. That’s what I thought. But the guests were very excited. How do you get it this nice? Is it really just this and that? Can’t be true. Well it is the truth. Just try it yourself.

Ingredients

  • 750 gram broad beans deep frozen

  • 2 large Onions

  • 7 cloves garlic

  • 2 lemons

  • 1 bouquet cilantro

  • salt and pepper

  • olive oil

Cooking time

  • Heat the olive oil in a deep frying pan. Fry the finely chopped onion in it until light brown. If these are nice and brown after 5-10 minutes, you can fry the garlic for a few minutes. Then add the broad beans and a splash of water. Heat the broad beans until they are soft, but not too soft. This takes about 10 minutes.
    Meanwhile, squeeze the lemons. When the water has evaporated in the pan and the beans are cooked, you can add the lemon juice. Let it simmer until it looks just as creamy as in the picture.
    Then finely chop the coriander leaves and sprinkle them over the broad beans and serve.

    I told you it was easy.

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