Spring Broad Beans In Yoghurt Food
MEHMET'S BROAD BEANS
This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.
Provided by Surfsider
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onions in the olive oil, and add the garlic for the last few seconds.
- Add the beans and tomatoes and cook uncovered until the beans are tender.
- Add water towards the end if necessary.
- When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
- Add the tomato paste.
- Re-heat gently, season and serve as a side dish, or cool and serve as a salad.
FAVA BEANS WITH YOGURT
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil. Add the fava beans and return to a boil. Lower heat slightly and simmer until tender, about 2 to 5 minutes. Drain and refresh under cold water; slip the skins off the beans.
- Put the yogurt in a medium-size bowl and stir in the brown sugar, lemon juice, mustard powder, nutmeg, garlic, mint, pepper and salt. Stir in the beans. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 3 grams, Fiber 17 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 26 grams
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