Soft broad beans cooked with tomato and cumin

all details

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

Soft broad beans cooked with tomato and cumin
Photo: Rebecca Hallas

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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  • Main Ingredients - Beans, Tomato
  • Cuisine - Italian
  • Course - Side Dish

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